Joe Flamm's Seafood Pasta Recipe | The Table by Harry & David
This seafood pasta dinner by Chicago chef Joe Flamm honors his Hillary, inspired by her Croatian heritage with a creamy, garlicky sauce.
Ingredients
- 1 Harry & David Maine shore seafood bake (exclude the corn cobbs)
- Kosher salt
- 1 pound dry bucatini or spaghetti
- 4 tablespoons olive oil
- 3 small garlic cloves (thinly sliced)
- 1 small shallot (thinly sliced)
- 3 ounces fresh parsley (chopped, divided)
- 1 2 cup pasta water
- 4 tablespoons butter (cubed)
- 2 fresh lemons (juiced)
- freshly ground black pepper
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