P16 Wednesday June 29, 2011
THE KLONDIKE SUN
Hunter Gatherer By Allie Haydock
Seafood Linguine Here is a very easy recipe I came up with a few nights ago to help make a dent in our ridiculous pasta reserves. I’ve also been very curious about the “seafood medley” bags sold in the freezer sections of both grocery stores. I chose the one that was just shrimp and scallops and was pleased. I realize this recipe may be all wrong, technically speaking, (I’m not quite sure if it’s illegal or not to pair seafood with tomatoes and cheese) but it turned into a very lovely dinner nonetheless (and took very little effort). The sauce was cooked and ready before the pasta even was.
There were 150 participants, 14 teams from Dawson, Mayo and Pelly Crossing and 17 registered Cancer survivors for the May 28 Relay for Life event, which raised $43,377.00. It was a day of good music, stirring speeches (thanks Adeline Viney and Geraldine Van Bibber) and many kilometres of walking.
1 pkg. dry linguine pasta 1 onion, finely chopped 1 pgk. mushrooms, sliced 3 cloves garlic, minced 1 pkg. frozen “seafood medley” (uncooked shrimp and scallops), thawed ½ cup dry white wine 1 large can crushed tomatoes ¼ cup goat cheese ½ tsp red pepper flakes Fresh basil, minced Salt and pepper •
Cook the pasta according to the directions on the package
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Sauté the onions until translucent (about 5 minutes)
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Meanwhile, heat some olive oil in the bottom of a large, deep pan
Add the mushrooms and cook until soft, then add the garlic and the shrimp and scallops, cooking until the shrimp are turning pink (about 5 minutes) Stir in the wine and cook for a minute more, then add the tomatoes; continuing to cook until simmer ing
Stir the goat cheese into the sauce until blended and then add the spices to taste Season with salt and pepper
Put the cooked pasta into bowls and ladle a generous amount of the sauce over each portion
Garnish with crumbled goat cheese if you like and serve with a caeser salad and bread with olive oil and balsamic on the side
SEEWOLF Enterprises & Klondyke Winemakers Stop by our location on 2nd Avenue, next to the Hardware Store: Hours: Tuesday, Thursday & Friday from Noon to 5 PM. Any other time, contact Martin at 993 3502 or 6644 / seewolf@seewolf.ca.
Photos by Dan Davidson
“From spill kits to wine kits!”