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  1. SPAGHETTI WESTERN

  2. Juice of 1 lemon, divided

  3. 12 tablespoons olive oil, divided

  4. 12 baby artichokes

  5. 8-ounce package spaghetti

  6. 2 large garlic cloves, diced

  7. 1/4 cup finely chopped celery

  8. 1/4 cup chopped shallots

  9. 1/2 cup tomato puree

  10. 1/2 cup fish stock

  11. Salt and fresh ground black pepper to taste

  12. 1/4 teaspoon thyme

  13. 1 bay leaf

  14. 2 tablespoons chopped parsley

  15. Saffron

  16. 2 tablespoons tomato paste

  17. 1/2 teaspoon anchovy paste

  18. 4 clams, chopped

  19. 4 Monterey Bay prawns or jumbo shrimp

  20. 12 large mussels

  21. 1/2 cup brandy

  22. 1 red bell pepper, thinly sliced

  23. 1 yellow bell pepper, thinly sliced

  24. 2 1/2 tablespoons Pernod

  25. 1/2 cup heavy cream

  26. 8 large sea scallops, quartered

  27. Stir juice from lemon and 2 tablespoons olive oil into a large pot

  28. of salted, boiling water. Add artichokes and boil for 5 minutes or until almost tender. Remove artichokes and cool under cold running

  29. water. Reserve artichoke cooking water. Peel outer leaves from 8

  30. 4 artichokes with leaves

  31. intact). Cut off stems.

  32. 1 1/2 inches

  33. long). Set aside. Add additional salted water to leftover artichoke

  34. water. Bring to a boil and cook pasta. Drain and return to pot.

  35. In a large saute pan heat 7 tablespoons olive oil. Saute garlic,

  36. celery, and 2 tablespoons shallots until golden. Add tomato puree,

  37. fish stock, salt, pepper, thyme, bay leaf, parsley, 2 generous

  38. pinches of saffron, tomato paste, anchovy paste, and clams. Bring

  39. to a low simmer and cover.

  40. 3 tablespoons olive oil and saute

  41. tablespoons chopped shallots. Season with black pepper. Add prawns

  42. and mussels, cover with brandy, and ignite. Remove from heat and when flame subsides, set aside.

  43. Add red and yellow peppers, artichokes, mussels, and brandy to

  44. sauce and simmer for 5 minutes. Add Pernod and cream to sauce and cook for 1 minute, stirring constantly. Remove from heat. Use a

  45. slotted spoon to remove peppers from sauce; add peppers to spaghetti.

  46. Rinse the spaghetti mixture in hot water and drain (to remove traces

  47. 4 flat bowls with a few

  48. tablespoons of sauce. Arrange 14 of the spaghetti in each bowl,

  49. leaving a hollow in the center. Place 2 quartered raw scallops in

  50. the center. Arrange 3 mussels on edge of plate and, on the opposite

  51. side, place 3 artichokes. On each plate, place a reserved, uncut artichoke over the scallops. Spoon remaining sauce over scallops

  52. and mussels. Place 1 prawn in the center. If preparing in advance,

  53. cover with foil and set aside. To serve, re-heat in a 325 oven for 20 minutes. Makes

  54. 4 servings.

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