For December pasta all my favorites from the sea are the stars. On one of our trips to Southern California we stumbled upon a small deli in Seal Beach. The setting was something out of Mayberry with mostly mom and pop type shops and eateries brimming with originality. The quaintness of a few blocks lured us out of our car as it seemed like an invitation to walk the neighborhood. Unfortunately most neighborhoods these days prefer the "allure" of big box stores. I don't get it! Yes, the price can't be beat, sometimes, but is the quality there? Is it a pleasurable experience? So, it's nice to see a neighborhood area revitalized in a friendly tasteful and inviting way.
When you enter an Italian deli the sights should captivate you and the smells should excite and comfort you. We've been in a few of those over the years and I always buy something. This time I purchased some bucatini because I have a hard time finding it in our town. Bucatini is shaped like spaghetti but it is hollow on the inside. How do they do that? But, the shape allows the sauce to coat the inside of the pasta as well as out.
This dish can be an elegant but simple addition to your table. We enjoyed it!
2/3 pkg bucatini
Cook pasta in salted boiling water reserving about 1/4 cup of pasta water. Meanwhile saute the next four items until opaque.
2 T olive oil
4 cloves garlic, minced
1/2 shallot, sliced and chopped
1/4 c onion, chopped
Add the following to the skillet.
2 T butter
about 12 each of medium shrimp and sea scallops
salt and pepper
1/4 cup pasta water or use white wine plus large ladle of water
1/2 tsp red pepper flakes
2 T chopped fresh basil
Cook seafood a few minutes until shrimp starts to turn pink. Turn them over and continue to cook for only a few minutes, maybe 3-5. Add the cooked bucatini with a drizzle of olive oil and mix well. Serve immediately. Serves 4 hungry people