Clint Eastwood's Spaghetti Western Options

[ladygorb]

Title :: Clint Eastwood's Spaghetti Western
Author :: ladygorb
Category :: Seafood
Ingredients ::

• Prep Time: About 1 1/2 hrs
• Makes: Your Day! & 4 Servings
• Ingredients:
• juice of 1 lemon divided
• 12 tablespoons olive oil, divided
• 12 baby artichokes
• 1 8-ounce package spaghetti
• 2 large cloves garlic, diced
• 1/4 cup finely chopped celery
• 1/4 cup chopped shallots, divided
• 1/2 cup tomato puree
• 1/2 cup fish stock
• salt and fresh ground pepper to taste
• 1/4 teaspoon thyme
• 1 bay leaf
• 2 tablespoons chopped parsley
• saffron
• 2 tablespoons tomato paste
• 1/2 teaspoon anchovy paste
• 4 clams, chopped
• 4 Monterey Bay prawns or jumbo shrimp
• 12 large mussels
• 1/2 cup brandy
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 1/2 tablespoons Pernod
• 1/2 cup heavy cream
• 8 large sea scallops, quartered

Description ::
Celebrity recipe - Clint Eastwood - Actor, Director, Writer, Producer - A few years ago, Clint Eastwood participated in a foods gala.
The Flavors Of Monterey, to benefit the March Of Dimes.
His edible Spaghetti Western brought him top honors.


Preparation:

Stir the juice from half of the lemon and 2 tablespoons of the olive oil into a large pot of salted boiling water.

Add the artichokes and boil for 5 minutes or until almost tender.

Remove the artichokes and cool under cold running water.

Peel the outer leaves from 8 artichokes down to the most tender part (leave 4 artichokes with leaves intact).

Cut off the stems.

Cut the peeled artichokes into bite-sized pieces (about 1 1/2 inches long).

Set aside.

Add additional salted water to the left over artichoke water. Bring to a boil and cook the pasta.

Drain and return to the pot.

In a large pan, heat seven tablespoons of the olive oil and saut the garlic, celery, and 2 tablespoons of the shallots until golden.

Add the tomato puree, fish stock, salt, pepper, thyme, bay leaf, parsley, 2 generous pinches of saffron, tomato paste, anchovy paste, and clams.

Bring to a low simmer and cover.

In a large saut pan, heat 3 tablespoons of the olive oil and saut 2 tablespoons of the chopped shallots.

Season with black pepper. Add the prawns and mussels, cover with brandy, and ignite.

Remove from heat; when the flame subsides, set aside.

Add the red and yellow peppers, artichokes, mussels, and brandy to the sauce and simmer for 5 minutes.

Add the pernod and cream to the sauce and cook for 1 minute, stirring constantly.

Remove from heat.

Use a slotted spoon to remove the bay leaf and the peppers from the sauce; add the peppers to the spaghetti.

Rinse the spaghetti mixture in hot water and drain (to remove traces of the sauce).

Cover the bottom of 4 flat bowls with a few tablespoons of sauce.

Arrange 1/4 of the spaghetti in each bowl, leaving a hollow in the center.

Place 2 quartered raw scallops in the center.

Arrange 3 mussels on the edge of the plate; and, on the opposite side, place 3 artichokes.

On each plate place 1 reserved uncut artichoke over the scallops.

Spoon the remaining sauce over the scallops and mussels.

Place 1 prawn in the center.

If preparing in advance, cover with foil and set aside.

To serve, heat in a 325 degree oven for 20 minutes.


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