The Lexingtonienne

December10th

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Many of you have told me that you made my mother-in-law’s recipe for bolognese sauce after I posted it on the blog, and I was so glad that everyone has liked it as much as I do. (Seriously, I could eat it every day. In fact, I think I’m due for a batch here soon.)

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If you were one of the many fans of Maggie’s bolognese, you’re in luck because I have another fabulous Maggie Duffy dish today.

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This one is her famous seafood pasta, and it’s what Hubba Bubba requests every year for his birthday dinner.

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It’s a deliciously indulgent main course, with its cream-based sauce, carbich pasta, and somewhat pricey seafood. It is for these reasons that we eat it only once a year.

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Highly recommend for any special occasion… a birthday, an anniversary, or a celebratory Christmas Eve dinner. Enjoy! I’ll go ahead and pass your thanks along to that other “Mrs. Duffy.” 😉

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MAGGIE’S SEAFOOD PASTA* (pdf)
2 C mushrooms, sliced
4 shallots, chopped
1 stick butter
1 1/2 C Madeira wine
1 tbsp tomato paste (or more to taste)
1 tsp dried tarragon OR about half a bunch of fresh tarragon, chopped
Salt to taste
1 1/2 C heavy cream

… and seafood to your liking. I suggest a combination of the following:
1 1/2 lbs shrimp (peeled, deveined, and cooked)
1/2 lb scallops (cooked)
Jumbo lump crab meat to taste
Steamed lobster meat to taste
Imitation crab meat to taste (I call it “krab,” and I’m not a fan, but Mike is)

*The pasta tends to absorb a lot of the delicious sauce, so I often increase the amounts of Madeira, tomato paste, and cream to make extra sauce. You can just eyeball it and it will turn out great.

In a large pan, melt butter and saute mushrooms & shallots. Remove from the pan and set aside. Over high heat, combine Madeira wine, tomato paste, and tarragon in the pan, whisking often and allowing to reduce until thickened, about 10 minutes. Reduce heat, whisk in cream, and add mushroom mixture and seafood (note that all your seafood should already be cooked when you add it in at this point). Garnish with extra crab meat and tarragon. Serve over pasta.

Have a great weekend!
Hannah

1 Comment

  • Comment by Marnie Downs — December 28, 2010 @ 12:19 pm

    Wowsers Hannah!!!! I will DEFINITELY try this yummy recipe!!

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