This seafood-filled recipe is excellent on top of risotto, pasta, orzo or polenta.
Orecchiette with seafood ragu
4 oz snapper
4 oz clams, cooked no shells
4 oz shrimps, diced, peeled & deveined
4 oz squid, cleaned and diced
½ cup white onions, chopped
1 ½ cup fresh tomatoes
1 tsp garlic clove, chopped
1 tsp dry oregano
2 oz extra virgin olive oil
¼ cup white wine
1 tsp red chili
Cook onion, garlic, chili and oregano with olive oil in a saucepan until translucent.
Add the clams and the wine and cover to steam open the clams. Remove the shells and discard them.
Add the snapper (bones removed carefully) and sauté gently at medium heat for a few minutes.
Add the squid, shrimps and the tomato, simmer for about five minutes.
At this point season the ragu to your taste. Make sure the snapper is all broken up and at this point it’s ready to serve.
Serves 6-8 people
Courtesy Massimo Capra, www.massimocapra.com
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