So, I'm feeding 12 for dinner on Saturday (my parents' thirtieth anniversary), and am kicking around an idea for a main. I'd like to do a seafood pasta—clams, mussels, and shrimp, in a white wine/garlic/parsley sauce like the traditional linguine alle vongole sauce. But I'd like a brothier composition and a bigger protein portion than one generally gets seafood pastas, and I've been thinking about cooking off then removing the seafood in order to cook a smaller pasta (orecchiette?) risotto-style in the liquid, then adding the cooked protein back in. My thought is that the pasta will be more flavorful and that the starch it throws off will thicken the sauce up a bit.
Thoughts on this plan? I obviously haven't done it before, so I'm breaking my "no first-time recipes for big dinner parties" rule...
Edit: oh, dear, I've put my first thread in the wrong place. Sorry!
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