Radisson South Seafood Spaghettini

Source: Chef Jeff Stahlke - Radisson South - ShipSide - Minneapolis, Minnesota

1 doz. cleaned mussels
6 oz. sliced calamari
6 oz. Bay shrimps
1 1/2 C. diced Roma tomatoes
1/2 C. diced onion
5 medium cloves garlic, chopped
1/2 C. chopped basil
1 tsp. chopped thyme
1/2 C. tomato sauce
1 C. red wine (Merlot)
8 sliced crimini mushrooms
Seasoning salt, to taste
6 oz. spaghetti, cooked al dente
Fresh chives (garnish)

Saut� all ingredients beginning with the onion and garlic, then add mussels, calamari, shrimp etc. until all ingredients saut�ed. Add cooked spaghetti.

Before serving, prepare an 8-inch round of ciapata or foccacia by cutting off the top and hollowing it out, and warm in oven.

Yields 2 servings.

AUTHOR: Chyrel