Farfalle Livornese Food

SPAGHETTI LIVORNESE

Steps:

• Clean the mussels and clams. In a covered pot, heat 1 garlic clove sliced in half in drizzle of oil for 2 minutes, add the mussels and allow to open. Place the clams in two separate covered pots with a drizzle of oil over low heat and allow to open.
• Remove the shells from the clams and mussels. Place them in a bowl with enough filtered cooking water to keep them wet. Set the rest of the cooking water aside.
• Set aside a few of the best-looking clams and mussels for garnish and mince the remainder. Mix well.
• Cook the pasta in boiling salted water until it starts to soften. Meanwhile, In a large pot boil some of the filtered shellfish water. Add the just softened spaghetti and cook like a risotto, adding the remaining seafood cooking water in small increments until the spaghetti is al dente. Finally, add the minced mussels and clams.
• Peel and grate a small piece of ginger. Squeeze the pulp to get 1 Tbsp. juice and add this to the pasta.
• Complete the pasta with slices of mullet roe and grated lime zest. Serve immediately, garnished with the reserved clams and mussels.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.