Tiny wrote to Digimaus <=-
The small one. No idea what size it is, tomato paste comes in small
tin's here.
Same here and in the US, it's 8 ounces.
That's a shame. MSG is wonderful. (Yeah yeah call me Uncle Roger)
It causes my diabetic neuropathy to flare up to the point to where it
becomes unbearable. NSG is a neurotoxin and I am just sensitive to it. It also can contribute obesity since it blocks GLP-1 which makes your body produce
more insulin in response to food.
More about MSG and neurotoxicity (a very dry read):
https://www.sciencedirect.com/science/article/pii/S2405844024015779
"Extensive use of monosodium glutamate: A threat to public health?" (much easier to read):
https://pmc.ncbi.nlm.nih.gov/articles/PMC5938543/
I avoid MSG as much as I can but I'm not one of those telling everyone to
avoid MSG. I can only speak for myself on this.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: SPAGHETTI WITH CALAMARI, SCALLOPS, AND SHRIMP
Categories: Pasta, Seafood, Main dish, Italian, Seandennis
Yield: 6 Servings
1 T Kosher salt plus more for
--the pasta pot
8 oz Medium calamari, cleaned
8 oz Dry sea scallops
1 lb Large shrimp
1/4 c Extra virgin olive oil plus
--2 T more for finishing
--the pasta
6 Plump garlic cloves, peeled
--and sliced
4 c Cherry tomatoes, halved or
--2 C canned Italian plum
--tomatoes, crushed
1/4 t Peperoncino flakes or to
--taste
1 lb Spaghetti
1/4 c Chopped fresh basil
1 T Chopped fresh Italian
--parsley
Fill a large pot with salted water (at least 6 quarts water with 1
tablespoon salt), and heat to a boil.
To prepare the seafood: Cut the calamari bodies, including the
tentacles, into «-inch rings. Pull off the side muscle or "foot" from
the scallops and discard. Remove the shells, tails, and digestive
veins from the shrimp; rinse and pat dry.
Heat the olive oil in a skillet set it over medium-high heat. Scatter
in the sliced garlic and cook, stirring occasionally, until it begins
to sizzle and color, about 1 to 2 minutes. Dump in the cherry
tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook
for about 5 minutes, stirring and tossing the tomatoes, until
softened and sizzling in their juices but still intact. Start cooking
the pasta first and the seafood right after, so they are ready at the
same time.
Drop the spaghetti into the boiling water, stir, and return the water
to a boil. As it cooks, scatter the calamari rings and tentacles in
the pan with the tomatoes, and get them sizzling over medium-high
heat. Let the pieces cook for a minute or two, then toss in the
scallops, and spread them out to heat and start sizzling quickly.
After they've cooked for a couple of minutes, toss in the shrimp,
ladle in a cup of boiling pasta water, stir the seafood and sauce
together, bring to a steady simmer, and cook just until the shrimp
turn pink and begin to curl, about 3 minutes.
As soon as the spaghetti is barely al dente, lift it from the pot,
drain briefly, and drop into the skillet. Toss the pasta and the
simmering sauce together for a minute or two, until the spaghetti is
nicely coated with sauce and perfectly al dente, and the seafood is
distributed throughout the pasta. Turn off the heat, sprinkle on the
basil and parsley, and drizzle on another 2 tablespoons olive oil.
Toss well, heap the spaghetti into warm bowls, giving each portion
plenty of seafood, and serve immediately.
Chef's notes: "Just about every region that is touching the sea in
Italy (fifteen out of twenty regions!) has a rendition of a seafood
sauce to dress a quick plate of pasta. This recipe is from the region
of Calabria, which has quite a bit of coast to fish upon, and where
the best spicy pasta in Italy can be found. I visited Calabria during
my travels for Lidia Cooks from the Heart of Italy, and was so happy
to bring this dish back with me as a souvenir."
Recipe by Lidia Bastianich
From:
http://lidiasitaly.com/recipes/spaghetti-calamari-scallops-shrimp-2/
MM'd by Sean Dennis (1:18/200) on 14 November 2017.
MMMMM
-- Sean
... Sevareid's Law: the chief cause of problems is solutions.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (618:618/1)