My kids are not big seafood fans. Not that I can blame them. Fish revolted me until I reached my teens. In fact, I have yet to forgive my mother for telling me fried clams were French Fries. The rubbery texture haunts me to this day.
I have opted for a slightly less boorish approach. Considering that macaroni is the only food sure to please in my house, I simply transformed the seafood into a pasta dish.The kids were so enamored with the spaghetti and sauce that they happily sampled scallops and clams in the process. My son ate two or three scallops before declaring he didn’t like them.
In the meantime, I devoured the whole plate, thoroughly enjoying the fact that I had cooked one meal for the whole family. A rare occurrence and small victory.
Seafood Medley with Pernod
¼ lb of scallops
¼ lb of clams
¼ cup Pernod
½ cup white wine
1 tsp red pepper flakes
1 cup of canned crushed tomatoes
One bunch of kale
1 lb of Fettucine or spaghetti
1. Wash scallops, dry, and season with salt and pepper.
2. Heat deep skillet until hot, add 1 Tbsp olive oil. Sear scallops until brown on each side (roughly 2 minutes each). Remove from skillet. Set aside on plate lined with paper towel.
3. Add garlic and leeks. Cook until soft.
4. Deglaze pan with ½ of wine (Pernod and white wine). Mix in crushed tomatoes to form a sauce.
5. Add kale. Cook until softened.
6. Add remaining wine. Then put in clams, cook covered for 10 minutes until opened.
7. Serve over pasta.