Fisherman’s Catch Pasta
By: Nicole Aloni
Published: Sunday, February 7, 2010 - 4:16pm

Ingredients




1/2 cup sliced onion
2 tablespoons minced garlic
1/4 cup unsalted butter
2 tablespoons olive oil
6 ounces clam juice
3/4 cup dry white wine, such as Sauvignon Blanc
2 cups diced, seeded tomato
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
2 tablespoons fresh lemon juice
1/2 pound medium, raw, wild American shrimp
1 pound lump crab meat
6 cups cooked spaghetti or penne (9 ounces dry)
2 tablespoons sliced fresh basil
GARNISH

1/2 cup grated Parmiggiano Reggiano cheese
1/4 cup chopped fresh Italian parsley

Preparation

1 In a large skillet over medium heat, heat the oil and 1 tablespoon of the butter. Sauté the onions and garlic until softened. 2 Raise the heat to medium-high and add the clam juice and 1/2 cup wine. Simmer to reduce by half. 3 Add the tomatoes, salt, pepper, chili flakes, lemon juice, shrimp, and remaining wine and simmer for 5 minutes until the shrimp are firm and pink. Add the crab and remaining butter and briefly heat through. 4 Meanwhile, cook the pasta in boiling salted water. Drain and toss with olive oil and basil. 5 TO SERVE 6 In each bowl, place 1/4 of the pasta. Top the pasta with 1/4 of seafood sauce. Dust with the Parmesan and chopped parsley.

About


This simple pasta is reminiscent of great seafood dishes I’ve enjoyed at Fisherman’s Wharf in San Francisco. There is a lot of wonderful, wine-infused broth, so serve the Fisherman’s Catch in a soup bowl or pasta plate.
Use the delicious wild American Shrimp available from many good markets, please. The frozen shrimp that is much more common— almost entirely imported from Asia—just doesn’t have the flavor, texture or good karma that our very own, wild-caught shrimp do.
The Monterey Bay Aquarium Seafood Watch program takes a pretty black and white stand on which shrimp is most sustainable and healthful: buy American or Canadian, period.  To quote their report, “Most U.S. shrimp is caught in the warm waters of the Gulf of Mexico. These shrimp species are short-lived and reproduce at high rates, and therefore they are somewhat resistant to intense fishing. These shrimp populations are healthy and abundant and the fisheries are well-managed.”
The North American shrimp cost a little more, so I save them for a special treat— like this recipe— and make sure to invite friends I know will enjoy their subtle sweetness and the knowledge that we are supporting American fishermen and a sustainable ocean.
EASE OF PREPARATION: A snap
BEVERAGE TO ACCOMPANY: A New Zealand Sauvignon Blanc