Chef Bill Reardon is in the house today for Better Dinners. And this recipe is as delicious as it looks! If you want to try this dish, check out VIVO Seasonal Trattoria at the Marriott Hartford Downtown. This restaurant isn't just for the hotel guest.
Calamari and Shrimp over Fettuccine with Puttanesca:
1 tablespoon Olive Oil
1 tablespoon Shallot (minced)
2 medium cloves Garlic (sliced)
Pinch of Crushed Red Pepper
4 ounces Calamari
1 ½ pounds of Shrimp
2 teaspoons Capers
2 ounces Manzanillo Olives (pitted)
8 ounces Crush Tomatoes (San Marzano)
4 ounces Red Wine (Cabernet)
12 ounces Pasta (cooked)
1 tablespoon Parsley (chopped)
2 teaspoons Basil (chopped)
Salt and Pepper (to taste)
Parmesan Cheese (shaved to garnish)
Heat a large sauté pan over medium high heat.
Add Olive Oil and begin to lightly sauté shallot and garlic.
When the edges of the Garlic start to turn a golden brown color, add the Crushed Red Pepper and Seafood.
Cook 1 to 2 minutes before adding the Capers and Olives.
Add in the Tomatoes and Red Wine.
Allow to simmer an additional 3 to 5 minutes.
Add in the Pasta and 1 to 2 ounces of cooking liquid.
Also add Parsley, Basic and adjust seasoning with Salt and Pepper.
Portion event amounts of Seafood and Pasta and garnish with fresh shaved Parmesan Cheese.