"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, December 21, 2012

Zuppa de Pesce in White Wine: Foodie Friday

Zuppa de Pesce White Wine
Zuppa de Pesce White Wine

When I was a kid hanging out in the neighborhood my friends and I would call our moms to find out what they were making for dinner. Whoever was having "the best dinner" would have to call her mom back and see if the rest of us could join them. One day my mom said we were having spaghetti for dinner. Everyone agreed that they wanted to eat at my house. I knew my mom had enough food for 3 extra kids because as an Italian-American my mom always cooked enough food for an extra family of 6 to stop by...no problem.

When we sat down to eat and my friends saw my family members raising forks of squid tentacles and clam bellies into their mouth... they screamed and ran out of the house. My mom looked at me and said, 

"Doesn't everyone put calamari in their spaghetti?" 

Guess not, but we do... and so this pasta dish which contains any seafood you would like in it... I put mussels, squid, and shrimp...concludes our Feast of the Seven Fish. I went over by one fish, we cooked 8 instead of 7,... but that is OK, more is always OK with Italians.


Zuppa de Pesce in White Wine


by Diane Balch

Preparation:  20 minutes                                         Serves 4 - 6

Ingredients:

1 pound of seafood cleaned. Any assortment of: shrimp, squid, scallops, mussels etc.. It can be a frozen mixture.
1 pound of Barilla Plus Spaghetti or Schar's gluten-free Spaghetti
1/4 cup of extra-virgin olive oil
1 tablespoon of anchovy paste or crushed into paste whole jarred anchovy
4 cloves of garlic minced
1 teaspoon or more of red pepper flakes (or ground cayenne if serving to kids)
1/2 cups of dry white wine
1/4 cup of fresh chopped parsley
(or 1/8 cup dried parsley)
grated parmesan cheese to garnish
salt and pepper to taste

Directions:

1) Bring a well salted sauce pot filled 1/4 with water to a boil for the pasta.

2) Put oil, garlic, red pepper, anchovy paste, salt and pepper in a large skillet. Heat on medium low. Do not brown the garlic. Mix and incorporate the anchovy paste until it dissolves into the oil.

3) Add wine and seafood to skillet. Mix and boil for about 5 minutes until water starts to evaporate and the seafood turns opaque. Be careful not to over cook the seafood, it will get rubbery if you do. 

4) Add cooked pasta and parsley to the skillet. Mix well, check if it needs more salt and pepper, and let stand for 5 minutes.

7) Sprinkle individual servings with parmesan cheese. Serve with a side green salad and white wine.
 seafoodpastasquidItalian recipeshrimpmussels  http://verygoodrecipes.com/italia



Foodie Friday Features:


Focus on Savory Appetizers: Great for both Christmas and New Year's Parties


From: Life in My Empty Nest

Artichoke Dip with Chilies
Artichoke Dip with Chilies

Everything to make this surprising dip you can keep on hand in your pantry. Great for this time of year when guest drop by... ho, ho, ho.


From: Miz Helen's Country Cottage

Cranberry Sausage Cookie
Cranberry Sausage Cookie

It is so important to have a balance of sweet and savory out for parties. These cookies have the seasonal flavor of cranberry... balanced with spicy sausage, cheddar cheese and pecans...kicking little nibbles!


From: My Carolina Kitchen

Chicken Marbella Appetizer
Chicken Marbella Appetizer

This substantial appetizer has a wonderful combination of sweet and salty flavors.


Note to Readers: We will be taking a foodie friday break. There will not be a link up next week. We will see you back on Jan 4th to resume sharing food together in the New Year. 


I wish you joy and peace
&
good times at the table with friends and family.



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47 comments:

  1. Love your story about the calamari spaghetti :) More is always better with me too, so I'm very happy that you shared 8 fish recipes! Your Zuppa de Pesce sounds delicious and it is great you can use frozen fish too. I like the white wine in the broth.

    Wishing you and yours a very Merry Christmas! x

    ReplyDelete
    Replies
    1. Merry Christmas to you too April.

      Delete
  2. Hi, this week I have shared my fantastic my festive mince pie smoothie and a great collection of healthy holiday drinks to get you in the mood for Christmas.

    http://www.greenthickies.com/mince-pie-smoothie-christmas-drink
    http://www.greenthickies.com/11-best-healthy-holiday-christmas-drinks

    Thank you for hosting

    ReplyDelete
    Replies
    1. A good healthy drink gets me joy. Thanks.

      Delete
  3. Great combo and looks appetizing! I love seafood in my pasta too. Wishing you a Merry Christmas and Happy New Year..

    ReplyDelete
    Replies
    1. Glad to hear seafood doesn't scare you.

      Delete
  4. WOW! My wife already has our holiday meal planned, but that looks great. We'll be having that soon.

    Dan @ ZenPresence.com

    ReplyDelete
    Replies
    1. It is really easy to make and frozen fish comes out great so you can have the fish on hand for whenever you want to make it. Happy New Year Dan.

      Delete
  5. Looks yummy, nice flavors! Thanks Diane for hosting. Wishing you and your family a very Merry Christmas!

    ReplyDelete
    Replies
    1. Merry Christmas to you too Ambreen.

      Delete
  6. What a nice surprise to see my Chicken Marbella this morning. So glad you liked it.

    Thanks for hosting and I hope you and your family have a very Merry Christmas.
    Sam

    ReplyDelete
    Replies
    1. How could I not love your chicken it is so Italian. I want to make it for my mother. Merry Christmas Sam.

      Delete
  7. Good Morning Diane,
    I am so excited that you are featuring my Cranberry Sausage Cookie, thank you so much!
    Your Zuppa de pesce looks fabulous, I would love to try it.

    Thanks for hosting and I am wishing you and your family a very Merry Christmas!
    Miz Helen

    ReplyDelete
    Replies
    1. You too Miz Helen,
      I think your cookies will be a hit at the English New Year Party I'm making them for...

      Delete
  8. Thank you for featuring my Artichoke Dip - Merry Christmas!

    ReplyDelete
    Replies
    1. You are very welcome Vicki. Merry Christmas and Happy New Year to you.

      Delete
  9. I can imagine the kids faces .... makes me laugh :) Your Zuppa de Pesce in White Wine looks delicious, Diane! Wishing you and your family a Merry Christmas!

    ReplyDelete
    Replies
    1. Yes, all of these kids were from an Irish background. Irish-Americans back then didn't cook fish and pasta only has butter on it.

      Delete
  10. Replies
    1. You are welcome thanks for coming by Sarah.

      Delete
  11. Thank you for hosting, Diane ! Merry Christmas and a Happy New Year to you and your family :-)

    ReplyDelete
    Replies
    1. Same to you Linda enjoy the holidays.

      Delete
  12. I just love your stories! I'd probably stick with just the shrimp for ours.

    ReplyDelete
    Replies
    1. Thanks Adelina,
      I grew up with some very colorful people.
      If you are going to use just shrimp I would double the garlic.

      Delete
  13. Pretty sure you will be forgiven for 8 dishes instead of 7! Thank you for hosting another great party. Merry Christmas, Diane!

    ReplyDelete
  14. This is one of my favorite dishes to get when I eat out!

    ReplyDelete
    Replies
    1. Now you have a simple recipe to make at home.

      Delete
  15. Zuppa de Pesce, YUMMY!! Thank you for sharing your recipe. This looks amazing!

    Have a wonderful Christmas!

    ReplyDelete
  16. Ahh, to have seafood in my home. The closest we get is Trader Joe's fish nuggets. Definitely something I need to work on for 2013.

    I've always loved the word Zuppa. It's so much fun to say.

    ReplyDelete
    Replies
    1. The frozen seafood mix from TJ is great for making this dish.

      Delete
  17. This sounds so good! I really like adding anchovy to dishes. It gives dishes a richer, fuller flavor. Thanks for hosting!

    ReplyDelete
    Replies
    1. Yes, anchovy is a serious flavor enhancer. I wrote a post about it and some others that you might find interesting:
      http://www.simplelivingeating.com/2012/03/height-of-flavor-glutamate-cooking.html

      Delete
  18. Thanks Diane for hosting I hope you have a wonderful holiday. I know my split pea wreath pin isn't edible but since it's made from food I thought I would include it!

    ReplyDelete
    Replies
    1. Kelley, it's adorable thanks for sharing it and Merry Christmas.

      Delete
  19. Thanks again for the invite Diane and for hosting! I've added my Baked Cod recipe! Enjoy the holidays and Merry Christmas!

    ReplyDelete
    Replies
    1. Thanks so much for joining us. I think your cod goes so well with The Feast of the Seven Fish. Merry Christmas to you.

      Delete
  20. I will have to join in January! Can't wait. Happy Holidays!
    xx

    a girl & her food

    www.agirlandherfood.com

    ReplyDelete
    Replies
    1. Glad you stopped by happy holidays.

      Delete
  21. Thanks for hosting, Diane. I've shared a Creamy Wold Rice Mushroom Soup. Have a Merry Christmas!

    Julie

    ReplyDelete
    Replies
    1. Your soup sounds delicious thanks Julie.

      Delete
  22. Thank you Diane for this party
    Although we don't celebrate it, I'd like to wish you and your family a very Merry Christams :)

    ReplyDelete
    Replies
    1. You are welcome Winnie. Happy New Year.

      Delete
  23. My husband would LOVE this recipe! I'll have to give it a try! Thank you for sharing it on Wednesday's Adorned From Above Blog Hop! -Marci @ Stone Cottage Adventures

    ReplyDelete
  24. Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
    Happy New Year!
    Miz Helen

    ReplyDelete
  25. Love the simplicity of your pasta but all the great big flavors. Thanks for sharing on Thursdays Treasures.

    ReplyDelete

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