So Its the Start of the FEASTMAS Season (Halloween through Super Bowl Weekend) and my BDAY weekend(its tomorrow)... Been eating real good this weekend.
On Halloween we had some friends n fam over, I made up some Hamachi Kama that my buddy had just caught the day before and a batch of Pasta Pescatore with Mussels, Clams and fresh Caught SB Prawns from a different buddy who fishes here in town. Gin was the weapon of choice for that night.
Hope my HG Brothers n Sisters had a good Halloween n Weekend.
Viva La Feastmas
*Almost time for Turkeys on the webber/smoker
Little olive oil in a big pot...medium heat...add diced garlic(4-6) and fresh basil, brown for 2 minutes....Add 1 can of Diced Tomato, let it cook for about 1 minute...add 1 small can of tomato paste, half a bottle of white wine(I like to use a gewurztraminer), 3 limes Squeezed in, 2 bay leafs, a chopped or stripped sprig of rosemary, cayenne pepper(lots..if you like it hot) 4 cans of water ( use the big can from the diced tomatos) and Season with Old Bay n Pappy's 50% less salt kind....bring to a boil... Add the washed shellfish and let cook 5 minutes, then add the shrimp and cook 5-10 more till the Mussels n clams open up (dont eat any that didnt open, throw away) ...During this time cook up some Angel Hair pasta, add it to a bowl and scoop on some of the seafood, then add as much sauce as you like...top it with parm, red pepper flakes and i squeeze another lime slice on it. Serve with good piece of French Bread. 
Pasta Pescatore Recipe. ^^^
