Squid Ink Tonnarelli, Charred Tomato, Calabrian Chili, White Shrimp, Dungeness Crab, and Castelvetrano Olives

Serves: 4 Recipe by Adam Dorris

3 cloves garlic, sliced thinly

1.5 T. Ritrovo Selections Chili Flake*

1 Jar Ritrovo Selections Puttanesca Sauce*

2 T. Casina Rossa Squashed Olives*

1 cup Newman’s Fish Co Breadcrumb*

1 lb Wild White Shrimp, peeled and deveined*

1/3 lb Dungeness Crab Meat*

1/2 Package Rustichella d’Abruzzo Squid Ink Tonarelli Pasta*

6 T. Napa Valley Olive Oil Co Extra Virgin Olive Oil*

Jacobsen Salt*

Black Pepper

2 oz Dry White Wine or Dry Vermouth*

1 T. Unio Vinegar de Vermouth*

Bring one 8 qt pot of liberally salted water to a boil.

Heat 4 T. of @napavalleyoliveoilco olive oil and 1 thinly sliced clove of garlic over medium heat in large sauté pan. When garlic begins to sizzle, add breadcrumb and 1 t. Jacobsen salt, constantly move to coat and to toast breadcrumb. When golden and crispy remove from heat and pour contents on to paper towel line plate. Set aside.

Using same pan, heat 2 T. olive oil over medium high heat once oil has movement but is not to smoke point add 1 lb of peeled and deveined wild white shrimp to pan. Sauté quickly, moving constantly until shrimp are bright and colorful yet still undercooked. Remove from heat, pour contents into plate or bowl. Set aside.

Using same pan heat 1 T. olive oil and 2 thinly sliced cloves of garlic on medium-high heat. When garlic starts to sizzle , add olives and white wine, chili flake and reduce by half. Add Puttanesca sauce, bring to simmer. Add vinegar.

Add pasta to boiling salted water, set 12 minute timer.

Add shrimp to sauce with 2 minutes remaining on pasta timer to finish cooking.

Check doneness of pasta, strain reserving 1-2 T. of pasta water.

Add pasta, crab meat, and pasta water to sauce. Toss to coat and to heat through crab meat. Check seasoning and adjust if necessary.

Plate evenly for four people, top with breadcrumb, Pecorino or Parmesan and favorite herbs.

• Available at Newman’s Fish Company

Fresh Dungeness Crab with Saffron Broth and Butter-Fried Croutons

Pour this golden broth over your fresh crab and croutons right before serving for a dramatic and delicious presentation! 

 Serves 2 

½ lb freshly picked Dungeness crab*

1 pt Newman’s Seafood broth*

1 pinch of saffron* 

1 lemon* 

1 clove garlic, peeled and grated on a microplane 

2 Tbsp creme fraiche or sour cream 

1 small sourdough roll cut into 1” cubes 

2 Tbsp butter

Salt to taste 

Fresh chives, parsley or dill to garnish 

* Available at Newman’s Fish Market on Willamette St.

Warm seafood broth over low heat in a small sauce pot. Add saffron and allow it to simmer and reduce while you prep your croutons and crab. Toss the fresh crab meat with creme fraiche or sour cream, the zest from the lemon, and grated garlic. Taste and adjust seasoning to your liking. Over high heat, melt your butter until it is bubbling. Pan fry croutons until they are golden brown on all sides (about 15 seconds per side). Taste your broth, add salt and the juice from the lemon to desired taste. When everything is ready, place the croutons in the center of a warm bowl and mound the crab on top of them. Garnish with fresh herbs. Right before eating, pour the hot, golden saffron broth over the crab and enjoy! Pairs beautifully with dry Riesling, Muscadet, Gavi di Gavi or any other dry white wine.

Squid Ink Pasta with Fresh Dungeness Crab and Cream Sauce

Recipe by Mitch Temple and Gracie Schatz

Serves 4

Prep time: 30 minutes  Difficulty: Easy

Ingredients:

1 large Shallot*, diced

5 cloves garlic, diced

1 large leek, cleaned, tougher top discarded, diced

1 fennel bulb, fronds set aside for garnish, bulb diced

1 bunch chives, finely chopped

¾ lb freshly picked Dungeness crab meat*

¼ cup butter

1 ½ cups heavy cream

¼ cup grated Parmesan or grana padano cheese*

¼ cup dry white wine (like vernaccia di san gimignano)*

1 teaspoon red pepper flakes

1 package squid ink tagliolini* 

1 large lemon*

In a large pot, bring a half  gallon of water to a boil with 2 tablespoons of sea salt. While your water is heating, melt butter in a large saute pan over medium heat. Once the butter is starting to bubble, add diced shallot, leek, fennel bulb and garlic and increase the heat. Cook until they are golden brown and start to stick to the bottom of the pan, stirring constantly, about 10 minutes. Add your dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add heavy cream and reduce heat to low. Add half of your grated Parmesan or grana padano and the teaspoon of chili flakes. Continue to simmer until your pasta water boils. Add pasta to boiling water. Once your pasta is cooking, add the fresh Dungeness crab meat to the cream sauce. The pasta will cook for 3-6 minutes (depending on how al dente you like it). Right before you strain the pasta, add a ¼ cup of the pasta water to your sauce, this will help it stick to the pasta. Taste your sauce, add salt or more chili flake if you like! Toss your strained squid ink pasta in your crab and cream sauce, add chives, the zest and juice of the lemon and garnish with fennel frond and the remaining grated cheese. This dish is rich and decadent, it pairs beautifully with a crisp, bright and dry white wine like an Arneis* or dry Riesling*. Make sure to serve it with a nice fresh salad. Enjoy!

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*= items that can be procured at Newman’s Fish Market

Cioppino - San Francisco's Famous Seafood Stew

Original recipe published by John Mitzewich, but adapted by Newman's customer Paul Redhead.  Paul insists Newman's stock is the secret to great tasting Cioppino but says you can be flexible with the types of seafood you use.

Prep time:  20 Minutes         Cook time:  75 Minutes       Serves 6

1/4 cup olive oil

1/4 cup butter

1 rib celery, chopped

1 onion, diced

1 can crushed tomatoes (28-oz)

2 cups Newman's fish stock or clam juice

2 cups white wine

4 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon salt

1 Dungeness crab (about 2 lbs), cracked and cleaned, or 1 lb frozen crabmeat, thawed

2 pounds halibut fillet (or other white fish such as ling cod), cut into 1" pieces

24 large raw prawns, peeled and deveined

12 mussels

12 steamer clams - or more to taste

1/2 bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

2. Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

3.  Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine.

Newman's Favorite Crab Cakes

Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or overnight.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight. 
Mix together 1 cup bread crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side. 
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pineapple Salsa on the side or topped with an aioli sauce from the market.

Orange Sauce

2 large shallots, minced
1/4 cup white wine
1 cup orange juice, reduced by boiling to 2 Tbs    
4 Tbs butter, cut into bits
2 Tbs plain yogurt    
2 Tbs cream
1/4 tsp Tabasco sauce

In a non-reactive pan, heat shallots, wine and reduced orange juice until the liquid is further reduced to tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.

Pineapple Salsa

2 cups pineapple, diced    
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced    
1/4 cup red onion, diced
1/2 jalapeño pepper, minced    
2 tablespoons cilantro leaves, minced
1 tablespoon lime juice    
1 tablespoon green onion, thinly sliced

For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.

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Watch Dwight's Fish & Tips video on how to make crab cakes.

John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

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