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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Seafood Fettuccine With A Garlic Lemon Sauce

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Let me start at the beginning of this story. Growing up in New Jersey we ate a lot of mussels. So at the store I found some beautiful ones along with some great shrimp. I thought a seafood pasta dish would be delicious. Cleaning the mussels is really easy. First check for any beards they may have and pull them off. Fill up your sink with cold water and add 1 tablespoon of flour  stirring it through with your hands. Toss the mussels in, you see they are like little filters and they will drink up the flour then spit it out along with any sand that may be in them.

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Drain them and rinse them well. Any that are not closed tap on the counter if they don’t close get rid of them, they are not alive. Same after they are cooked, if they don’t open, throw them out they are no good.

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Now for the shrimp I just peel and devein them and remove their tails as well.

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This dish cooks quickly so have your pasta ready to go into the boiling salted water on the back burner, and have all your veggies prepped. My secret ingredient for this dish is Pernod. Pernod is an anise flavored liqueur that really enhances seafood dishes.  A little goes a long way, so for this dish I’m only adding 2 tablespoons. The other ingredients for this dish are 6 minced cloves of garlic,  1 teaspoon of red pepper flakes, 1 large diced onion, 3 cups of fresh diced tomatoes, 3 tablespoons of lemon zest, 1/3 cup of fresh lemon juice, 2 tablespoons of fresh chopped tarragon, 1/2 a cup of fresh chopped Italian parsley, 1 tablespoon of  agave nectar (this is to balance out all the acidity in this dish), 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 1/2 a bottle of dry white wine, 1 tablespoon of olive oil, and finally 2 tablespoons of unsalted butter, the really good stuff.

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Ready, so here it goes.  At this point all the ingredients are on stand by and ready for when you need them. We first need a large heavy bottom pot.  On the back burner we have boiling salted water ready for the Fettuccine but we’ll add that in just a minute. First lets melt the butter and olive oil on med to med high heat. To that I add the red pepper flakes and all the minced garlic, and lemon zest and give that a stir. Now toss in the diced onions, and season with the salt and pepper, while still stirring.  Moving forward, add the Pernod and lemon juice, let that mix in and coat the onions and garlic for a minuted. and then add the agave nectar. To this, add all the diced tomatoes.

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Give this all a final stir then add the white wine and let the liquid come up to temperature.  Once that happens throw in the seafood and tarragon, stir one more time and put the lid on. This is the perfect time to drop the fettuccine in the boiling water. Now this is only going to take around 5-7 minutes.

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After the 5-7 minutes is up, take the lid off give it another stir making sure all the mussels have opened and the shrimp is cooked perfectly. Taste your pasta and make sure its al dente.  Using a pair of tongues, transfer the fettuccine to the pot with the seafood, drop in the chopped parsley and toss through. If you feel that you need a little more liquid after the pasta has been added, because pasta will absorb some of the liquid. Don’t worry you still have an entire pot of starchy pasta cooking liquid that you can add as needed to loosen the dish up. I like to garnish with lemon slices to let you know what’s in the dish. This dish is so delicious that you have to serve it with some crusty bread to sop all the juices up, because that’s like the best part.

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OSHA Thai, Embarcadero Center, San Francisco

Image Located below the lotus, this is one of Melissa’s favorites. Let me show you a little about OSHA. The view from the outdoor seating is stunning. Image Now let’s peek inside at the beautiful atmosphere. Image Image Image Here are some of the dishes that Melissa sampled. First is the asparagus and tofu in garlic sauce. Image Here is their steamed sea bass with oyster mushrooms and lime. Image Finally but by no means least, is their tempura banana vanilla ice cream. Image

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An American Bistro, Captain and Corsets Bar

 

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The menu changes quite often to reflect what Chef Sophina thinks is the best of what’s in season right now. Gluten friendly, they source as organic, local and sustainable as possible. This is someone I would so love to meet. Being a self- taught home cook, I love it when I see women in positions such as head chefs creating dishes like you will see here. My daughter lives in the Oakland area and travels to San Francisco all the time, looking to experience what the city has to offer in food and wine. Lately she’s been discovering this right at home. In downtown Oakland. Captain and Corsets is having a Grand Opening so if you live in the bay area, travel over to Oakland and make this a “must stop”. You can visit their web site for more on their unique menu, and lots more pictures of what they have to offer. This first picture you see is one that Melissa took of their lamb tacos.

This is their sugared cold snap peas.

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Lastly is a squid salad with a lemon aoli.

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