Pasta Fisherman

In June, I travelled to San Francisco for my graduation from the Graduate School, USDA Executive Leadership Program. One of the places I was able to have dinner with my ELP friends was Scoma's Restaurant, located in Fisherman's Wharf overlooking the San Francisco Bay with Alcatraz in sight. Owner Al Scoma died just weeks before we arrived, but he and his brother have run this family business since 1965 using their mother's recipes. I had the Calamari Fritti (excellent!) but there are many other delicious dishes. If you are in San Francisco, I would highly recommend going to Scoma's. It's not easy to find, and it's moderate to high priced, but it's worth it! Below is a very easy recipe from their website.

INGREDIENTS

• 8 oz dry linguini or 1 lb fresh pasta, Cooked when sauce is ready
• 4 to 5 oz fresh bay shrimpmeat
• 6 oz fresh dungeness crabmeat
• 1 to 2 cloves fresh garlic-minced
• 6 medium fresh mushrooms – washed & sliced
• 1⁄2 small yellow onion – finely chopped
• 1⁄2 cup dry white wine
• 3 cups of your favorite marinara sauce
• 1⁄2 tablespoon fresh italian parsley – finely chopped
• 1⁄2 tablespoon fresh basil – finely chopped
• 1⁄4 cup olive oil1-tablespoon butter

PROCEEDURE

1. Heat olive oil and cook garlic in a non-reactive saucepot.
2. Sauté garlic and onion until almost golden color.
3. Add mushrooms and cook for about 5 minutes on medium heat.
4. Turn heat to medium high.
5. Add the wine-reduce for about 5 minutes.
6. Add marinara sauce and fresh herbs.
7. Reduce heat to medium low cook for 7 to 10 minutes.
8. Add the fresh seafood and butter, cook for 3 to 5 minutes.
9. Season with salt & pepper to your taste and toss with cooked pasta.