Seafood Pasta Fagioli
Recipe provided by Corporate Executive Chef Brian Duffy
Corporate Executive Chef
Seafood America
2 Tbsp Olive Oil
1 # Shrimp, Peeled & deveined
½ # Mussels Cleaned
1 Cup, Onions Diced
½ Cup, Carrots Diced
½ Cup, Celery Diced
1 clove Peeled Garlic, minced
2 tsp minced fresh rosemary
1 can (6 oz) Clams in Juice
1 can (15.5 oz) Cannellini Beans, not drained
1 can (15.5 oz) Garbanzo Beans, drained
1 can (28 oz) Crushed Tomatoes, not drained
1 carton (32 oz) Fish Fish Stock
1 cup Ditalini Soup Pasta
1/3 cup chopped Italian parsley (flat leaf)
1 Loaf Crusty Italian Bread
Parmesan Cheese (shaved)
1. In a Large Saute pan on medium high heat add olive oil
2. Add Carrots & Celery & sauté for 2 - 3 minutes
3. Add onions & cook for an additional 3 minutes
4. Add all seafood & remaining ingredients except bread, parsley & cheese
5. Bring to the boil & lower heat to a simmer & Cook for 12 - 15 minutes
6. Season with Salt & Pepper & ladle into individual bowl
7. Garnish with chopped parsley, Ripped Crusty bread & shave a good hard ripened cheese (Parmesan) over the top
