Bucatini, Fish Sauce with Mushrooms and Capers
Author: this little italian
Recipe type: Pasta
Serves: Serves 2
Fish sauce with mushrooms and capers is one of our family's favorites. Served over Bucatini with a garnish of creamy Mascarpone cheese, it's another variation on comfort food that everyone will love! The Langostino tails lend a mild fish flavor. You can use clams, scallops, shrimps - really anything you have on hand. You can also use a combination and substitute the chicken broth for fish juice to give it a little more seafood flavor.
- 1 32 OZ can diced tomatoes
- 1 6 OZ can tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 1 yellow onion, diced
- 2 shallots, sliced thin
- 2 cloves garlic, finely chopped
- 3.5 OZ mushrooms, sliced (I used Maitake, also known as Hen-of-the-Woods)
- 12 OZ Langostino tails (I buy these pre-cooked at Trader Joe’s. You can substitute shrimps, scallops or clams – whatever you have on hand!)
- 2 TBSP capers
- ½ cup Parmesan cheese grated
- 1 TSP crushed red pepper flakes
- 1 TSP dried fennel
- 1 TBSP oregano
- 1 TBSP onion powder
- 1 TSP paprika
- Salt & Pepper
- Blend the diced tomatoes, tomato paste and wine in a blender until smooth. Set aside.
- To a large pan add olive oil (a few spins around the pan.) Add the onions and shallots, crushed red pepper flakes and fennel. Sauté a few minutes, until the onions are soft, stirring occasionally. Next, stir in the garlic and mushrooms. Cook for a few more minutes. Season with salt & pepper. Pour in the blended mixture of tomatoes and wine. Season with oregano, onion powder, paprika and little more salt and pepper. Stir, cover and bring to a low simmer. Cook over medium-low heat for 1 hour, stirring occasionally and adding a little chicken broth to create the right consistency. You don’t want the sauce to be too “soupy” or too chunky, just somewhere in the middle!
- Now for the Bucatini (or use whatever you like!) Cook according to package instructions. Usually 4 quarts of boiling water (don’t forget to salt the water!) Cook the pasta for 11-13 minutes (al dente.)
- Back to the sauce - Just before the pasta is ready, stir in the Langostino tails, capers and Parmesan cheese. Cover the pan, lower the heat. Cook the sauce for about five more minutes.
- Drain the pasta well and serve it in a deep plate or bowl. Add the sauce and a dollop of mascarpone cheese. Garnish with parmesan and a drizzle of olive oil. Serve with warm, crusty bread.