Beast of the Beauty
And to top off my Beauty article, here is a little twist off the norm…or maybe not, after all, you are what you eat and beauty is 99% of what you eat.
Ever wonder why Italians are in such good shape, yet they eat 5 to 6 meals a day?? Yes you heard…Colazione (Breakfast) which consists of Espresso and a cornetto (Croissant) Merenda…an 11:00am more or less, light meal consisting of a small sandwich. Pranzo (Lunch) where Italians go all out, where the 4, 5 hours famous meals come into place. Spuntino (Snack) around 5:00pm, consisting again of munchies with an aperitif and finally; Cena (Dinner) at around 9:00/ 10:00pm!! No kidding people, THAT is how an average Italian eats…EVERY-SINGLE-DAY!! By all measures and standards those people should be way obese and full of heart problems, diabetes, etc…yet, they are not! A friend from the US just got station in Italy for two years. After six months of the above insane eating, her gluten intolerance was gone (Event though he diet has been mostly carbs) and she is actually losing weight!! Why? I will go into that in our next newsletter. For now though, let’s get into the core of the subject. How about an awesome Italian recipe??
Pasta Pescatore Fisherman’s pasta
A mixed seafood pasta in a spicy tomato sauce.
Use Spaghetti, Linguine or flat Ziti
Yield: Serves 4
Prep Time: 15 mins
Cooking time: 20 minutes
- 4 Tablespoons Extra Virgin Olive Oil
- 1/3 Cup Minced Onion
- 4 Garlic Cloves, Peeled & Minced
- 12 Cleaned Clams
- 1/2 Cup Dry White Wine
- 4 Cups of Chopped fresh Tomatoes. I prefer Roma or Cherry tomatoes
- 12 Sea Scallops
- 20 Cleaned Mussels
- 12 Large Shrimp, Cleaned
- 1/2 Pound Fresh Squid, Cleaned & Chopped or any kind of seafood you wish, I used crab
- 1/4 Cup Chopped Fresh basil
- Salt & Pepper
- Red Pepper Flakes
- 1 Pound Spaghetti Or Pasta Of Choice
- In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
- Add the garlic, and pepper flakes and cook another couple of minutes.
- Add the wine, the clams and mussels and cook until they open. Remove the shell fish and set aside. At this time you may or may not want to shell the shell fish
- Add the tomatoes, basil, salt, pepper, and bring to a bubble.
- Reduce the heat and cook for 10 minutes. Add the remaining seafood, and cook over low heat while the pasta cooks.
- Cook the pasta in boiling salted water until it is “al dente“.
- Drain the pasta, top with scoops of the tomato sauce and toss well.
- Add the seafood to each dish.
- Serve. At this time I do what most Italians cringe over. I got almost kicked out of a restaurant because of what I am about to tell you to do next….Romano!!…..Sprinkle a generous amount of Romano cheese over the dish… Italians think that it is a no-no to put grated cheese on top of seafood! Keep that a secret or I might not be able to get back into Italy again!!