Sorry, I couldn't resist.
Last week I received an email from the local fish market, The Fish Store. It's in Bayport and has some of the best fresh seafood around. The email advertised a $20 make-at-home dinner special.
8 Pc. Shrimp Cocktail
1 lb. Box of Barilla Pasta
16 oz. Marinara Sauce (Sweet or Fra Diavlo)
½ lb. Cultivated Prince Edward Island Mussels
6 pcs. Local Little or Top Neck Clams
6 pcs. of large Shrimp (peeled and deveined)
¼ lb. Carolina Bay Scallops
1 Loaf of Delicious Italian Bread
Dessert choice of Rice Pudding, Bread Pudding, or Black and white pudding.
That seemed like a great deal, so Saturday on our way home, Lori and I stopped at the Fish Store and picked it up. We choose bread pudding and fra diavlo sauce. I made it on Sunday for dinner.
Here's what we bought, less the bread pudding, because I forgot to put in out when I took the picture.
I tasted their sauce, but it was too plain for me. I always doctor up anything pre-made. I added a few tablespoons of chopped garlic, the more the better as far as we are concerned; a health number of shakes of Italian seasoning and some fresh herbs from my garden. Let's not forget a few shakes of red pepper flakes.
Here's my garden. I love it and highly recommend you all get one. Tell them I sent you
I harvested chives for extra onion flavor.....
(Psst, this is my HNT pic this week.)
..... and some basil for that, uh, basil taste?
(Psst, this is my other HNT pic this week.)
I added the herbs to the sauce and simmered it for a while while Lori and I had a
When a while was up, I added the seafood to the sauce and simmered it for a short while.
Mean while, I pre-heated the broiler for the garlic bread I would be making.
When I figured that was enough a while's, I sprinkled the Italian bread with EVOO graded cheese and chopped garlic and turned on a pot of water for the pasta.
After several a while's more, I cooked the pasta and the garlic bread.
How's it look?
Happy Mouth Watering HNT from the Chef Farmer!