Merry Christmas people. I hope everyone had good champagne, good presents, good food and a lot of good sex. I hope you had a mirthfully good time, because I definitely did. Here I am now, kicking the shit out of my loafing holiday ass to keep the Trattoria Project alive. Fun is always ephemeral. Five more days and I will be pulled back to the agonizing hellhole I currently belong. Reality can be a bitch. The military won't leave me alone for another six months. Bummer. It is inevitable.
Last week, I made bloody good pasta, Pasta di Pesce. Or fish pasta if you're wondering what the hell Pesce is. I don't know about you, but I really hate my fish pasta with too much tomato in the sauce, I feel that the overpowering sweetness kills the fish flavor and spoils the whole dish. However, a little tomato is always good, it adds much needed tartness to it. Only a little.
I like my fish pasta subtle and light with minimal bullshit like passata or an entire bouquet of herbs. I like it simple and spicy-Roman style.
Pasta di Pesce alla Romana
I apologize for low quality pictures. Age has caught up with my cheap Panasonic. If you feel that my pictures corrupted your avant-garde retinas, it's never too late for a belated Christmas present yes? Otherwise, go consult an optometrist to further delude yourself or simply eat shit and die.
Mise en Place
150g White Fish, any white fish but Cod. Skinned, boned and diced.
200g Calamari, cleaned and sliced into rings.
150g Clams, washed thoroughly
1 cup Dry White Wine
1 Fresh Tomato, diced
2 Garlic Cloves, chopped
1 tsp Dried Oregano
Juice and zest of 1/2 a Lemon.
3 Bird's Eye Chili, WOOH.
Note: I couldn't find fresh clams so I used tiger prawns instead. Feel free.
Saute-Garlic, Chili, EVOO. Low heat.
Add-Seafood, Tomatoes, Oregano, Wine. Medium heat. Season. Shake pan.
Off heat. Toss with pasta and lemon juice and zest. Season to taste.
Garnish. Serve immediately with bread.