Seafood Pasta in Rosé Sauce Recipe

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I spent a year in Korea teaching English and was introduced to a wonderful cuisine.  But after a few months of kimchi, samgyeopsal, haejangguk (possibly a later recipe?) and shabu-shabu; I began craving a more Western fare.  That’s when I discovered Pasta Buono, an Italian chain.  Korean-Italian, rather.  If you order pasta in most Korean restaurants it is probably going to be spaghetti noodles in some sort of sauce with an assortment of fillings.  Most of the time it doesn’t work.  A creamy alfredo sauce isn’t quite the same when tossed with spaghetti.  But sometimes it works.  My go-to choice was “Rosé Special Spaghetti.”  I assume what made it special was that it was served over a baked wrap shell, which is an excellent touch.

I decided to try to recreate this dish because I was feeling a little other-homesick.  The mix of seafood in this dish is diverse and tasty, and the sauce

is creamy enough to feel substantial yet maintains a little of its tomato flavor.  I’ve had it served a few different ways but most of the time the ingredients were the same.  I tried to remember as much as I could, but some of the fillings I can’t figure out.  If you can tell me what that little guy is to the right of the bottom clam I’d be forever grateful.  This recipe is quite simple and requires just a little multitasking.

This recipe involves a lot of shellfish, so those with allergies beware.  Because this dish contains clams, mussel and scallops it is very important to exercise safe handling and preparation practices, especially if buying live shellfish.  Do not buy more than you plan to use and do not refreeze thawed seafood.  Food poisoning is no fun, believe me.

SEAFOOD PASTA IN ROSÉ SAUCE

Start to finish: 30 minutes

Servings: 4

Preheat oven to 300°.  Bring a large pot of water and a large steam pot to boil.  Melt butter with olive oil in a medium pot over medium heat, then stir in garlic and onions and saute for about two minutes.  Do net let the garlic or onions brown.  Turn heat to low then add tomato sauce.  Mix well and cook for 25-30 minutes, stirring occasionally.

Cook spaghetti according to package and timed to finish around the same time as the sauce.

Steam shrimp, scallops, mussels and clams according to package and timed to finish with the sauce.  Shrimp and scallops on bottom.  Mussels in middle.  Clams on top.  Remove the clams and mussels when their shells open to prevent overcooking.

When the sauce has finished cooking add heavy cream and cheese and mix well.  Add salt and pepper to taste.  Toss spaghetti, scallops and half of the sauce together (you can shuck the mussels and clams and toss them in as well if you do not wish to use them as garnish).  Bake flour wraps 20 – 3o seconds making sure they are still soft.  Place the wraps in a deep plate, then add pasta.  Ladle additional sauce over the pasta to fill the base of the dish.  Garnish with additional parmesan cheese, chives or fresh roe if desired.

For added authenticity serve with a side of bread and butter pickle chips.

Enjoy and be sure to share you thoughts and experiences with the recipe in the comments below.

(sauce recipe from thepioneerwoman.com)