Thin Spaghetti With A Rich Seafood Sauce
|Lean rich fish stock/Clam juice||4 Cup (64 tbs)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Squid pieces||1⁄4 Pound|
|Lobster claws||1 Pound, chopped|
|Finely chopped clams||1⁄2 Pound (Preferably Fresh, But Canned Will Do)|
|Sole fillets/Other whitefish||1 Pound, cut into large chunks|
|Freshly ground black pepper||1|
|Thin spaghetti||1 Pound|
|Chopped fresh parsley||2 Tablespoon|
|Finely chopped scallions||1 Tablespoon|
1. Bring the stock and the vermouth to a boil. Add the squid pieces, lower the heat, and simmer for 25 minutes.
2. Add the lobster and clams and cook for 2 minutes longer, then add the fish. Cook an additional 2 minutes. The fish pieces will cook very quickly; you'll know they are done when they turn white. Do not overcook.
3. Add the butter and stir gently. Try not to break the filet pieces, although they invariably will flake apart a little; the point is not to end up with fish looking like mashed potatoes. Remove from heat and set aside.
4. Cook the thin spaghetti until al dente, drain, and transfer to a large, deep platter or bowl. Pour the fish and sauce overall, garnish with parsley and scallion pieces, and serve immediately.