BOUILLABAISSE PASTA
johnpleshettemealoftheweek.com
I'M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES -- THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE.
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Cooking tools:
- Mortar and pestle
- Fine-mesh sieve
- Pot
- Stove
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
- Measuring cup
- Paper towel
Ingredients
- 1 lb MEDIUM SHRIMP (SHELLS ON)
- 2 lbs MUSSELS
- 2 cups CHERRY TOMATOES
- 1 SMALL FENNEL BULB
- 6 GARLIC CLOVES
- 1 SPRIG OF FRESH THYME
- WHITE WINE
- SAFFRON
- CHILI FLAKES
- 1 lb SPAGHETTI OR LINGUINE
- FRESH CHIVES AND ITALIAN PARSLEY
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