Saturday, July 24, 2010

Pasta with Langoustines and Cockels

     My family has a very demanding palate, including my three children who would normally eat what most other kids wouldn't.  Ah! and I found out they also have very expensive taste too.
      Last year, we were in Madrid for a short vacation, and we ended up having dinner in one of the best, and more renowned seafood restaurants in the Spanish capital, La Trainera.  It is located in one of the most exclusive Madrid neighborhoods, Barrio de Salamanca.  As soon as you get through the door,  an extraordinary feast of the freshest, rarest, and most expensive seafood welcomes you.  Tiny,white shrimps from Huelva (about 25 Euros for about 200 grams), cigalas from Galicia, the sweetest barnacles, live scallops, still in their own shell, fresh oysters, and an infinite variety of succulent fish dazzle the eyes of the demanding patrons from all over the world, who come to dine at La Trainera.
When the waiter came to take the order, my kids choices left him with his mouth open.  He had to ask us twice for our approval. They had ordered the costly cigalas and the shrimps from Huelva, which they inmediatly devoured.  

My husband and I had to get another serving just to get a taste of them.  The food, which we were told is flown in daily was amazing and the service impeccable.  After all, life is too short.
 This takes me to my post.  One day, I was, like many moms, trying to come up with a nice lunch to feed my family.  We did not want to eat meat, or chicken so that left me with fish or pasta.  Why not combine them both? That is how I came about this tasty recipe.  It is simple, quick and easy to put together.  Serve along with a simple salad, toasted bread and a dip with olive oil, salt and fresh cracked black pepper.  And last but not least, wash it out with a good white wine.

    My suggestion is an albariño from the North of Spain, but any moderately priced white California wine would make this meal a feast.
Pasta with Langoustines and Cockles

  • Langoustines or deveined large shrimp (calculate about 2 or 3 per person)
  • 1 can of cockles (you can find it imported from Spain in any supermarket, where the canned tuna is)
  • 1 can of cut tomatoes, drained
  • 3 garlic cloves
  • half an onion finely chopped
  • 4 basil leaves
  • 1/4 cup of virgin olive oil
  • salt and black pepper to taste
     Start by browning the onion, and garlic together.  Toss in the basil.  Add the tomatoes, stir, add the shrimp and the cockles with the brine included.  Taste it before adding any salt.  If needed add extra salt and fresh cracked black pepper.  Cook on medium heat for about 3 minutes. The shrimp cooks really fast so be careful not to overcook it or it will become rubbery.
Que aproveche!


Bea said...

Ayyyy que risa!!!.. que tus hijos son como yo cuando era pequeña!!!... Mis padres me llevaban a comer los domingos a La Toja en la Calle Mayor... y yo le decía al camarero: "Para mí: angulas"..y el camarero miraba a mis padres con cara de asombro, jajaj... y mi madre le decía... sí ella quiere angulas, traiga angulas!!! jajajja... Si no era temporada de angulas....pues cigalas, jajaj que finas somos!!!

Bueno ya te lo cuento todo el viernes, jiji



aandara said...

Tus hijos son como los mios comen de todo, y ahora que estan mas grandes, se han puesto todavia mas finos en sus gustos,me ha encantado conocer tu blog, Bea me lo ha recomendado y ahora ya soy seguidora
un saludo

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