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

Seafood "Who Needs Rice" Jambalaya

With Permission from Everyday Paleo, by Sarah Fragoso

Don't let a Paleo recipe scare you off - this is an exceptional soup! The coconut oil gives the broth a delicious flavor.  This will become your go-to meal.  For variety, change it up with different veggies or seafood.

Prep time:  35 minutes;  Cook time:  15-20 minutes

1 lb. wild Alaskan cod fillets (or other wild-caught fish of your choice)
1 lb. medium shrimp, tails and shells removed and deveined
1/4  cup coconut oil (or grass fed ghee)
4-5  carrots, peeled and cut into matchstick pieces
2   red bell peppers, thinly sliced
4   cloves garlic, minced
1   leek, diced
Sea salt to taste
1   Tbsp. chili powder
1/2  tsp. paprika
1/2  tsp. black pepper
4 cups chicken broth
Hot sauce to taste (optional)

Make sure the fish and shrimp are thawed and drained.  Pat the fish and shrimp dry with a paper towel;  it will have a better texture after cooking if you do this. Cut the fish into bite-size pieces. Set aside with shrimp.

Melt the coconut oil (or ghee)  in a large soup pot and sauté the carrots for about 4 minutes, stirring occasionally.  Add the bell peppers, leeks, and garlic, and cook for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil, stirring occasionally.  Add in the fish and shrimp and simmer until the fish begins to flake and the shrimp turn pink and float.

Add the hot sauce (optional) and stir. Taste and add more seasoning or hot sauce if desired.

Serve in bowls immediately. Serves: 4-6.

Print recipe card.