The Trattoria Project and Spectaculars: Pesce Off

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
Serves 2

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.
EVOO
Sea Salt
Black Pepper

Garnish:
Chopped Parsley
Lemon Wedges

Note: I couldn't find fresh clams so I used tiger prawns instead. Feel free.

Saute-Garlic, Chili, EVOO. Low heat.