Linguine And Seafood: Perfecting A Classic Pair

Linguine with Tuna and Green Beans (CAWCOM) (1) Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was from a small village 85 kilometers east of Naples, immigrated to New York in the early 20th century and lived there the rest of his life. He took my mother fishing in Sheepshead Bay in Brooklyn and they brought home bluefish, porgies, flounder or fluke on the subway back to their Manhattan tenement. Many different preparations would be made, but if it were to be a pasta dish, the pasta was linguine.

The array of pastas you will encounter in a market aisle look innumerable. There are many more pastas, and perhaps you haven’t thought what you could do with them. This is a wonderful time to start experimenting. The Italians are said to have invented about 700 pasta shapes. This includes specialty pastas made for certain occasions. I still have my box of Menucci brand 1776-1976 pasta made for the U.S. Bicentennial and am still trying to figure out if I should put it in a living room shadow box or the kitchen pantry.

One problem faced by the cook is what sauce for what pasta. Books have been written on this, but let’s keep it simple here. In the 1960s when I first started working in restaurants, I began cooking. I was mostly influenced by the cooking of my Italian grandfather and by my mom who made Italian food at home. I was also greatly influenced by my travels to Italy, by the restaurants I worked in, which were staffed by Italians, and by the cookbooks of Ada Boni, a famous mid-20th century Italian author. READ MORE

Speak Your Mind

*

Site maintained by StudioSJS