Fettucine Ala Seafood

Fettucine Ala Seafood

Italian pasta with simple or complex sauces is universal fare now-a-days. The variety of pasta shapes is numerous also; everything from bow-ties, little hats, manicotti, gnocchi, and sea shells to linguini, spaghetti, fettuccine, and paparadelle noodles. You can’t pick up a magazine without seeing a pasta recipe with a new twist, they simply are everywhere.

Even before the Romans, Italy grew the durum wheat for pasta. The Romans baked their pasta rather like lasagna. However, it was some time before Italians boiled pasta. Marco Polo is responsible for re-introducing pasta to Italy with Chinese noodles. The fact is Italians were already making pasta in Palermo when Marco Polo returned from China. For a more complete history of Italian pasta and tomato sauce, go to http://lifeinitaly.com/food/pasta-history.asp

This quick and easy pasta sauce is ready in the time it takes to boil the water and cook the pasta to al dente. The mix of seafood includes squid, crab, shrimp, mussels and steamer clams. Mixed seafood is available in most supermarket freezers or at your local fish monger. This sauce also works with chopped marlin, swordfish, halibut, or tuna. Get creative and add one of your favorite ingredients… perhaps capers, sweet peas, ramps, mushrooms, or cardoons.

Ingredients: – makes 4 servings
• 1 pound fettuccine noodles
• 1 Tbsp salt
• 1 pound mixed seafood
• 2 Tbsp butter
• 4 scallions, chopped tops and bulbs
• 1 Tbsp garlic, minced (about 4 cloves)
• 1 shallot, minced
• ½ cup dry white wine
• 2 Tbsp butter
• 1 cups cream
• 1 sprig tarragon, chopped or ½ tsp dried tarragon
• Pinch of marjoram or oregano
• Couple dashes of Tabasco sauce
• Sea salt and fresh ground black pepper to taste
• Italian flat-leaf parsley, chopped

Method:
1. Bring a large pot of water to a boil with 1 Tbsp salt.
2. Cook pasta in boiling water until it is al dente.
3. Drain and hold.
4. In a skillet over medium high heat, melt the butter until it froths. Add the scallions, garlic, shallots, and seafood. Sauté until aromatic and the shrimp are pink, about 3 minutes. The seafood will be slightly undercooked at this point.
5. Add wine, stirring from the bottom of the skillet. Reduce wine to half, about 6 minutes.
6. Push seafood to the side of the skillet, add 2 Tbsp of butter and swirl gently. Slowly add cream, whisking gently so that the cream thickens.
7. Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine.
8. Plate the fettuccine, pour the sauce over, and garnish with the parsley.

Find other recipes by JoAnn Jagroop at http://thisdamecooks.wordpress.com

Seafood Restaurants of Los Angeles

Seafood Restaurants of Los Angeles

Seafood restaurants can be a little tricky to judge and find a good one. There is an art to all cooking, but the preparing of seafood seems to be a delicate art that some restaurants just can’t handle. You may have to do some searching around before you find the seafood restaurant that you enjoy in the Los Angeles area.

Seafood restaurants can be a fine dining experience or they can be a very casual dining restaurant. Just because a restaurant has a casual atmosphere does not mean that they don’t serve fabulous food. You should determine which type of seafood you are looking for when you go out to a local Los Angeles restaurant. Fried foods are a popular treat among many people, but others are looking for something that is more delicately prepared.

There are many seafood restaurants in the Los Angeles area for you to choose from. Get a listing of the various restaurants that are in your local area and take a look at the menu. You may be able to see the menu online in a number of cases, but smaller restaurants may not be online.

Many times you can find a great restaurant just by being out and about in the Los Angeles area. Look for seafood restaurants as you are driving through seaside towns that have access to fresh fish regularly. These restaurants usually have the very best food. There are also a number of chain restaurants that serve seafood, but these restaurants may not be using fresh fish in their menu, but instead frozen fish that is used throughout all of the restaurants in the chain.

You may have to sit through some mediocre restaurants before you find the one that is your very favorite, but this is a fun way to locate the best seafood restaurant. Why not plan a night out once a week or month to eat in a great new restaurant. You can also find some fabulous seafood in another type of restaurant that doesn’t necessarily specialize in seafood. A Vietnamese restaurant is one example of this type of restaurant. There are many Vietnamese dishes that are made with fresh fish and vegetables.

Seafood dishes can also be found in other fine dining restaurants in Los Angeles. Many of these restaurants will not specialize in seafood, but will have some great dishes on their menu that are made with fresh fish. The next time you are in your favorite restaurant check out the seafood selections on the menu and give them a try. We sometimes believe that the only place to find good seafood is in a restaurant that specializes in seafood. This causes us to miss some wonderful opportunities to enjoy a good seafood meal in a place that we did not expect.

Many Asian restaurants prepare seafood in a way that is a little bit different than American preparation of the very same fish. The spices used in these dishes will give a different flavor to the seafood while allowing the natural taste of the fish to come through. A seafood restaurant in the Los Angeles area may not be exactly what you thought if you open your mind to new possibilities.

http://www.restaurants.califindit.com Francesca Romano has owned and operated several Italian restaurants in the Greater Los Angeles area. She is currently working with CaliFindIt.com, California’s premier source of information, developing their restaurant section. If you are looking for fine dining, casual dining or takeout restaurants in Los Angeles, visit http://www.restaurants.califindit.com to find all of L.A.’s best restaurants, their menus, maps to their locations and coupons for discounts.

Should we worry about Mercury in Seafood?

Should we worry about Mercury in Seafood?

Seafood is not only delicious but very nutritious as well. Fish and shellfish are low in saturated fat while containing the healthy omega-3 fatty acids. In addition, they have many other nutrients that keep us strong and promote healthy development. However, fish also contains mercury which is can be dangerous to our health. Most people do not need to worry about the trace amounts of mercury and can eat seafood without concern. However, the bodies of little children can be harmed. Mercury damages the developing nervous system. As a result the Food and Drug Administration (FDA) as well as the Environmental Protection Agency (EPA), advises women who may become pregnant, pregnant women, nursing mothers, and young children to avoid certain types of fish that are higher in mercury.

Mercury is a naturally occurring element in the environment. It enters the air via industrial pollution and falls into lakes and streams. When mercury enters the water it turns into methylmercury. This is the type of harmful mercury that can be harmful to little bodies. All fish absorb the methylmercury. However, some absorb more mercury than others. Therefore, depending upon what fish you eat, the levels of mercury will vary.

Mercury builds up in an adult’s bloodstream and overtime the body processes it. Before you become pregnant, it is important to avoid food with mercury, so that your body has time to cleanse itself. This way, when you conceive, the baby will have a healthy environment in which to thrive.

By selecting certain fish and shellfish, women and children are able to still enjoy the nutritional benefits of fish while reducing their exposure the mercury. Swordfish, Shark, King Mackerel, and Tilefish all contain high levels of mercury and therefore, should be avoided. However, shrimp, canned light tuna, Pollock, salmon, and catfish are all low in mercury. Be careful not to confused light tuna with albacore tuna. Albacore tuna contains higher levels of mercury. The local authorities will have information about how safe the fish caught in your area is. This will help you know how much you can eat. If you are unable to find advice, don’t eat more than six ounces per week. For children, the size should be proportionally less.

If your child has been harmed from mercury because another party was eligible, you may be entitled to compensation. Visit http://www.stouwiemayo.com to learn more about your rights.

Joseph Devine

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