Italian· intermediate
Penne Mariscos
Seafood marinated in oil, garlic, tarragon, and crushed black pepper. Sealed separately over a flat top - store in a perforated lexon. Boil penne until al dente. Drain and spread on oiled surface to cool. Tomato Cream Sauce for Mariscos: Sauté bay leaves, onions, and garlic in olive oil. Add the sealed seafood and deglaze with white wine. Add blended tomato sauce, fish veloute, reduced lobster stock, and cooking juices from shrimp and herbs. Finish with heavy cream, half & half, and parmesan cheese. Adjust seasoning. Reheat pasta in boiling water. Toss in seafood cream sauce and finish with chopped basil and parsley. Arrange pasta in a bowl and top with seafood sauce. (6 oz/portion of seafood). Garnish with parsley sprig.
