Tagliolino Allo Scoglio | James Beard Foundation
Chef Roberto Lamorte simply and elegantly showcased this array of fabulous seafood at the James Beard House. Literally translated as “pasta with rocks,” this light recipe needs nothing more than...
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Cooking tools:
- Pot
- Slotted spoon
- Saute pan
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Pasta bowl
- Stove
Ingredients
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1 clove garlic, finely chopped
- 1 filet of striped bass, skinned and cut into 1-inch pieces
- 4 tubes of calamari, cut into rings
- 12 baby shrimp, peeled and cleaned
- 1 dozen mussels, cleaned
- 1 dozen manila clams (or native littlenecks), cleaned
- 1 cup white wine
- Salt
- freshly ground black pepper
- 1 cup vegetable stock
- 8 cherry tomatoes, halved
- 1 pound taglioni pasta or other wide-ribbon pasta
- 1 tablespoon chopped parsley
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