fish feast

Lately, magazine after magazine includes articles about power health foods. One of the champs were white anchovies, which are packed with omega-3 acids, a powerful anti-inflammatory and considered to be a "good fat." Fish are the primary source for omega-3, found in fatty fish that swim in cold water, and also include: salmon, sardines, smelt and shad. For anchovies, it's far more common to find them preserved, since fresh anchovies go bad so quickly. White anchovies are cured in salt and vinegar, and are much fresher and tastier than the brick-colored anchovies we often find smashed in jars. At Seaside Market, in Cardiff by the Sea, they carry Italian imported white anchovies that are delicious. For Chris' birthday, his friend Ryan (who first told us about the Seaside Market find), bought him a package, and who would have thought that a gift of fish would be such a hit.

So, for Chris' birthday dinner, we started off with a variety of olives, and then I made a delicious caesar salad topped with white anchovies, parmesan and croutons. Our main course was linguine allo scoglio, which is Chris' favorite seafood pasta dish from local San Diego restaurant, Buon Appetito. I mixed fresh shrimp, clams and mussels in a zingy tomato sauce and topped with parmesan cheese. Delicious!

Sauce:

1/4 cup olive oil

5 garlic cloves, minced

1 bay leaf

1 tsp crushed red pepper flakes

1 cup dry white wine

1 (28 ounce) can diced tomatoes

2.5 lbs clams

1.5 mussels

1 lb shrimp, peeled

1/2 cup torn basil

1/4 cup chopped italian parsley

* Heat oil in a wide pot over medium heat. add garlic cloves, bay leaf and red pepper ~1min.

* Add wine, bring to a boil, add tomatoes (with juices) and simmer ~8min

* Stir in clams ~5min

* Stir in mussels ~5min

* Once shellfish is open, remove to another bowl.

* Add shrimp until cooked ~2min

* Stir in basil, parsley and shellfish.

* Serve and enjoy with fresh warm bread!