IMG_4913

 

My mom still sends me care packages from time to time.  She likes to bake, so the kids and I appreciate getting cookies, banana bread etc.  She also tends to drop in some random stuff…spices she found in the bargain bin etc.  A couple weeks ago, there was a can of clams in the box.  I had just made that nice score of seabass on the Pacific Islander.  This is what I Iron Chef’d together.  It’s fast, easy and tasty.  Although I had fresh fish, this kind of recipe is great to use for the fish in your freezer (defrosted of course).  Buon appetito!

WSB & Clams On Angel Hair Pasta

1.5 lbs. of white seabass filets

1 medium size zucchini

2 roma tomatoes

1/2 onion

4 cloves of garlic

dried oregano

1 can of clams

2 small cans of tomato sauce

angel hair pasta

1. Dice your onion and finely chop your garlic.  Saute them on low in a deep pan with olive oil and a tab of butter

2. Cut the fish into 1″ cubes.  Add to the pan and get each side white without cooking all the way through

3. Dice your tomatoes and zucchini

4. Once the fish is ready (don’t overcook!), add the rest of the ingredients.  DON’T drain the clam juice.  It’s flavor is what makes the sauce.

5. Stir and simmer on low while the pasta is boiling

6. Plate the pasta when it’s done, top with the wsb & clams sauce, add grated parmesan and serve.  Enjoy!

This slideshow requires JavaScript.

 

Tags: ,