Pasta a la Marseillaise

By Chef Xavier Monge of Marseille restaurant in NYC.  Chef Driven Group of Restaurants

To be enjoyed with a Pouilly Fumé La Rambarde

Yields 4 Portions

• 8oz al dente spaghetti
• 20 mussels
• 4oz jumbo crab meat
• 20 shrimp peeled and deveined
• 12 manilla clams
• 1Tbsp Calabrian chili paste
• 2oz chopped scallions
• ½ oz anchovy paste
• 1Tbsp chopped Garlic
• 1oz EVOO
• 4oz White wine
• 2oz butter
• ½ oz lemon juice

In a large pan on medium heat, add the olive oil once the pan is slightly hot, add the chopped garlic stirring constantly, until the garlic blooms in the oil. Once the garlic is golden add the Calabrian chili and anchovy paste while again stirring constantly.

Add the clams as their shells take longer to open, wait about 45 seconds then add the shrimp, mussels and crab meat.  Letthe seafood cook for 2 minutes and deglaze with the white wine, let the alcohol evaporate for about 30 seconds.

Add the butter and lemon juice and a touch of salt and pepper, keeping in mind your sauce still needs to reduce by 1/4, (if you want a thicker sauce add more butter) cook for about 2 minutes. Add the al dente spaghetti pasta, stir to bring it all together, add the chopped scallions and serve.