RADISSON SOUTH SEAFOOD SPAGHETTINI
Source: Chef Jeff Stahlke - Radisson South - ShipSide - Minneapolis, Minnesota
1 doz. cleaned mussels
6 oz. sliced calamari
6 oz. Bay shrimps
1 1/2 C. diced Roma tomatoes
1/2 C. diced onion
5 medium cloves garlic, chopped
1/2 C. chopped basil
1 tsp. chopped thyme
1/2 C. tomato sauce
1 C. red wine (Merlot)
8 sliced crimini mushrooms
Seasoning salt, to taste
6 oz. spaghetti, cooked al dente
Fresh chives (garnish)
Sauté all ingredients beginning with the onion and garlic, then add mussels,
calamari, shrimp etc. until all ingredients sautéed. Add cooked spaghetti.
Before serving, prepare an 8-inch round of ciapata or foccacia by cutting off the top
and hollowing it out, and warm in oven. Yields 2 servings.
