Festa Di Pesce in Memoria Di Gino - lump crabmeat

Method

• Boil off a pot of pasta of your choice to two minutes less than "al dente" and reserve 1c.
• of pasta water.
• Drain and set aside, stirring in 1 tbs olive oil to prevent sticking together.
• Lightly coat all seafood (dredge),except crab meat (set aside and refrigerated), in flour lightly seasoned with salt and pepper.
• Heat 3 tbs olive oil in large pot, over medium low heat, until very hot.
• Carefully sautee, until floured pieces brown to just "golden" (about two to three minutes per side--- turning with tongs.
• It will COOK more, later.
• Gently remove seafood from pan and set aside, uncovered, to a warm oven.
• Reheat this pan to high and lightly brown onions, garlic cloves, pine nuts, --- adding a TSP more oil if needed--- but DO NOT BURN your garlic.
• Remove when nicely browned.
• Deglaze pot over medium heat with 1 c of wine.
• Once all the "goody" is loosened from the pot, add the basil, scallion, oregano and simmer until tender about two minutes.
• Turn off heat and gently fold in red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat.
• Drink one cup of the wine.
• In large saucepan, prepare the Alfredo sauce (6 cups Heavy whipping cream, 1/4 lb Butter, 2 Tbs Garlic, chopped, 1/2 teaspoons Kosher salt, 3 Tbsp pinot grigio wine to a slow, gentle boil, reduce heat to zero and wisk in 1 cup Parmesan cheese, shredded.
• ***WATCH THIS POT!
• Heavy cream WILL boil over.
• It only takes moments, so please do not leave unattended.
• If it begins to over-boil, lift the pot off the heat.
• Grab your cooked,drained pasta pot, empty the pasta into the Alfredo sauce (or vice versa--- depending on which pot gives you most room to gently mix the two).
• Blend pasta and sauce, add1/2 c pasta water, gently fold in seafood to this pot and cover -- over a low heat and heat until seafood is cooked through.
• Add more pasta water as needed to prevent sticking.
• Share third cup of wine with your sous chef!
• :-P.
• Prepare bread plates with a tablespoon, or so, of VERY GOOD olive oil, a dash of pepper and a pinch of salt.
• Serve with slices of Italian bread to dip with.
• Plate pasta and seafood entree on a large serving platter--- or pasta bowl--- and garnish, down the center---lengthwise---, with red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat mixture.
• Top with shaved black truffle, basil ribbons, capers and grated pecorino romano cheese.
• Serve Immediately.
• Alfredo sauce Recipe.
• Yields 4 cups: 6 cups Heavy whipping cream, 1/4 lb Butter.
• 2 tablespoons Garlic chopped.
• 1 1/2 teaspoons Kosher salt.
• 1 teaspoons White pepper.
• 3 tablespoons White wine (optional).
• 1 cup Parmesan cheese - shredded.
• On medium heat, cook garlic & butter until soft.
• Add the heavy cream, wine, salt and pepper and reduce until a thin sauce is achieved.
• Remove from heat and stir in the parmesan cheese.
• Hot enough for ya?!"
• Consider adding a bit of Cayenne powder at the "red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crab meat" phase.
• *Solo per voi, il signor Gino!
• Che il cielo ti benedica in eterno.
• Riposa in pace.
• - Marcinho Savant*.