Monday, February 8, 2010

James' Fresh Seafood Pasta

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James Yuasa made the most delicious seafood pasta while he and Betty vacationed with the Olschefski's, Kihara's and us on Hilton Head Island, SC. This recipe is tasty, quick and simple. It is versatile in the many combinations of seafood and pasta that could be mixed and matched -- truly flavorful, memorable and a crowd-pleaser. You can use whatever combination of fresh seafood you wish.

1 onion, chopped
2-3 cloves garlic, minced
1/2 lb. ground pork or Jimmy Dean's sausage
1 can of chopped clams, including juice
1/2 - 1 cup white wine
Salmon, halibut or cod (use a firm fish)
Scallops or crab
Fresh clams
Salt and pepper to taste
Cornstarch, mixed in a little water
Pasta, any kind, cooked according to package directions
Parmesan cheese, grated
Fresh chopped basil or fresh cilantro - as garnish

Saute the garlic, onions and ground pork. Drain the grease. Add the canned clams and its juice. Add the white wine and bring to a boil. Add the fish and cook for 10 min. Stir gently, so you do not break apart the fish. Thicken with a little cornstarch mixed in water. Add the shrimp, scallops and crab, then the clams last, as clams will only take a few minutes to cook. Season to taste, but usually the seafood has enough salt. Serve over any type of cooked pasta. Add grated parmesan cheese. Top with fresh basil or cilantro.

Here are the Hilton Head golfers enjoying a sunny day on the island.

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