Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta
- 1/2 lb. bay scallops
- 1/2 lb. sm. shrimp, peeled
- 1/2 lb. back fin crab meat
- 4 cups white wine, Fruitty, but not sweet
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup fish stock
- court boullion
- 1 cup milk
- Salt and white pepper to taste
- 1 lb. commercial squid ink pasta
- Prepare the shellfish by poaching eah item selarately in the white wine.
- Do not overcook.
- Prepare the white sauce by melting thye butter in a small saucepan.
- Add the flour, and using a whisk, cook the roux.
- Do not brown the roux.
- Slowly add equal amounts of court boullion and milk until the proper consistency is attained.
- When a medium consistency is attained, lower the heat and simmer for a couple of minutes.
- Fold the poached shellfish into the white sauce.
- Note: If sauce is too thick, add some of the white wine used in the poaching .
- .
- .
- on a little at a time.
- Cook pasta according to package directions.
- Drain and ladle Shellfish sauce over the top of the Squid Ink Pasta.
- Serve with Parmesan Cheese, Grated.
bay scallops, shrimp, back fin crab meat, white wine, butter, flour, fish stock, court boullion, milk, salt, pasta
Taken from www.foodgeeks.com/recipes/18021 (may not work)