We were joined in The Rhode Show kitchen by Executive Chef Ariel Fontanilla, from Ballard’s Inn, to show us how to make their Seafood Pasta.
1/2 tsp garlic
1/2 tsp onion
1oz olive oil
Pinch salt & pepper
Lobster meat of 1 1/4lb lobster
9oz organic pasta
1/4 tsp thyme
1/4 tsp parsley
1/4 tsp basil
1/4 tsp oregano
1/4 tsp tarragon
6oz plum tomato
1oz white wine
Cook pasta in boiling water with salt for 8 minutes.
In boiling water, cook whole lobster for 8 minutes. Once cooked, crack the Llbster and remove the meat.
Mince the garlic & onion. Chop fresh basil, oregano, parsley, tarragon and thyme. Dice fresh plum tomatoes.
In a heated pan, sweat garlic & onion in olive oil. Add shrimp, scallops and mussels and glaze it with white wine. Add chopped herbs, lobster meat and plum tomatoes. Season with salt and pepper. Cook for 2 minutes.
When finished cooking, toss with the pasta. Serve on a plate topped with Parmesan cheese.