It was a cool idea to cook the pasta for each person right there and it looked simple to do. It takes time getting the ingredients all cut up, but that's part of the fun. Dale and I are on the phone while we go shopping, trying to figure out which grocery store has the clams and mussels in stock and which store has the best pasta sauce to use. Pasta Night turns into quite an event with most of the activity happening before dinner even starts.
The challenge with this dinner is not putting too much in the pot when you're cooking. It adds up quickly and people will be more than stuffed when done.
Enjoy!
Ingredients
Whatever you want......really.
This is our typical list:
4 mussels per person, steamed
3 clams per person, steamed
3 uncooked shrimp per person (shelled and deveined)
BBQ'd chicken breasts. Use whatever marinade you like.
Sausages - I like the specialty ones with apple, artichokes, garlic. Whatever sounds good.
Basil - chopped.
10-15 Roma tomatoes - seeded, chopped.
1 Bulb of Garlic - chopped
Tomato Sauce - I like basil and tomato. Use your favorite
Can of chopped or stewed tomatoes with seasonings
Sliced mushrooms
Capers
Zucchini - chopped
Green onions
Red and or White wine for cooking
Parsley
Olive oi
Cooked Pasta - vermicelli, fettucini, whatever you want. We add a little bit of olive oil to the pasta so it won't stick.
grated Paramesean cheese
Cooking
Have whoever you're cooking for say what they want, then cook it. We usually start off heating the olive oil in a small wok style cooking pan. We'll add the shrimp and garlic and cook the shrimp until it's pink. While the shrimp is cooking, toss in the zucchini. When that's close to done, start adding whatever your customer wants. At the end of the cooking, we'll add in the mussels and clams then the pasta. Stir it all together and put into the bowl.
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