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Susquehanna Life

Cooking at Home With E-Tu Bistro

Nov 18, 2014 05:32PM ● By Erica Shames

by Liz Furia, E-Tu Bistro, Danville

This is a wonderful sauce to serve with fish and seafood, and can be prepared ahead of time and kept in your refrigerator for up to three days.

1 tablespoon olive oil
6 cloves of garlic, smashed
4 plum tomatoes, diced
2 red peppers—roasted, skinned, de-seeded and chopped
1 dried Ancho pepper—softened in warm water for 20 min., remove seeds and chop
2 pinches of red pepper flakes
2 teaspoons sweet Hungarian paprika
2 teaspoons smoky paprika
1/3 cup sliced almonds, toasted
Kosher salt and fresh ground pepper
1/4 cup water

1. Make the sauce

Heat olive oil. Add garlic, sauté until caramelized. Add tomatoes, stir. Warm to soften then add peppers, red pepper flakes and paprika. Stir, warm through. Add almonds, season with salt and pepper. Add water, bring to boil, cool and place all ingredients in a food processor and pulse to blend

Add 1/4 cup red wine vinegar and 2 tablespoons sherry to food processor
and pulse to puree again.
 

Toast 4 ½-inch thick focaccia on grill, then dice.
Add bread cubes to ingredients in food processor and pulse to blend.
Slowly add 1/2 cup extra virgin olive oil, kosher salt and fresh ground pepper

Do not over-process. The sauce should be coarse. Taste and correct seasoning and texture. 

2. Prepare dish for service

20 shrimp - cleaned and butterflied
12 oz. spicy Italian sausage cooked, cut into ¼-inch slices
20 Littleneck clams, cleaned
2 cups of Romesco sauce
1 cup clam or chicken stock
4 plum tomatoes, chopped
12 oz dry or fresh pasta
Kosher salt and fresh ground pepper
Extra virgin olive oil and chopped parsley for garnish

Bring a large pot of water to a boil for pasta. Add 1/2 teaspoon of salt, if desired.
Sauté shrimp and sausage; add clams. Remove pan from heat and add prepared Romesco sauce and stock. Season with salt and pepper, stir. Cover pan with lid, lower heat and check clams for doneness.

Cook pasta to desired doneness. Add to clams, shrimp and sausage. Toss, season and drizzle with olive oil and garnish with parsley. Divide between 4 warmed bowls. Serve hot.

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