JOHN CARTER CASH'S SEAFOOD PASTA

from John Carter Cash

Delicious & Fresh!

Ingredients:	2 to 3 tablespoons extra virgin olive oil 3 cloves of garlic, finely chopped or pressed through a garlic press ½ lb peeled jumbo shrimp ½ lb large sea scallops 1 small lobster tail ½ lb salmon, cubed in one-inch squares 6 littleneck clams, live 1½ cups of dry sherry or a dry white wine such as chardonnay One sprig of fresh basil (about five leaves), finely chopped 1 tablespoon fresh grated Parmesan, more or less to taste Pinch of saffron 1/3 cup Half & Half or cream One half lemon One box whole wheat angel hair pasta, cooked al dente

Directions:	1. Heat olive oil in a large deep skillet over medium heat. Brown garlic until it begins to caramelize. Be sure to simply brown the garlic and do not burn it. Burnt garlic will make the sauce taste bitter. 2. Add seafood, except for clams. Brown seafood until half cooked. 3. Pour in sherry and add chopped basil. Add clams and cover. Simmer until clams pop open. 4. Add Half & Half and stir well. 5. Add Parmesan to sauce and stir. Add a pinch of saffron and stir. 6. Squeeze lemon over mixture just before serving over prepared angel hair pasta. Serve with a bowl of fresh grated Parmesan for sprinkling, if desired.

Ingredients:

2 to 3 tablespoons extra virgin olive oil
3 cloves of garlic, finely chopped or pressed through a garlic press
½ lb peeled jumbo shrimp
½ lb large sea scallops
1 small lobster tail
½ lb salmon, cubed in one-inch squares
6 littleneck clams, live
1½ cups of dry sherry or a dry white wine such as chardonnay
One sprig of fresh basil (about five leaves), finely chopped
1 tablespoon fresh grated Parmesan, more or less to taste
Pinch of saffron
1/3 cup Half & Half or cream
One half lemon
One box whole wheat angel hair pasta, cooked al dente

Directions:

1. Heat olive oil in a large deep skillet over medium heat. Brown garlic until it begins to caramelize. Be sure to simply brown the garlic and do not burn it. Burnt garlic will make the sauce taste bitter.

2. Add seafood, except for clams. Brown seafood until half cooked.

3. Pour in sherry and add chopped basil. Add clams and cover. Simmer until clams pop open.

4. Add Half & Half and stir well.

5. Add Parmesan to sauce and stir. Add a pinch of saffron and stir.

6. Squeeze lemon over mixture just before serving over prepared angel hair pasta.

Serve with a bowl of fresh grated Parmesan for sprinkling, if desired.

This is John Carter’s creation, but he says you can use any seafood or fish you like, and eliminate those that you don’t like or can’t find. He invites you to be creative and add other ingredients you love such as sundried tomatoes, mushrooms, fresh tomatoes or other vegetables. John Carter and his family change up the ingredients every time they make this dish!

NOTE: This seafood sauce is light and delicate. John Carter does not use a thickener such as flour because it overpowers the blend of fresh herbs and spices. Therefore this is a thin and delicious sauce. Feel free to drink what is left at the bottom of your bowl! We did! Or you can sop it up with a piece of rustic bread!