Fettuccine with Clams, Mussels, Halibut, Shrimp, Vegetables & Pasilla/White Wine Sauce.
"When considering a Seafood Pasta, the possibilities seem endless. Here at Jimmy Bean's the criteria is simple: perfectly cooked pasta and the freshest seafood possible.
Now that the weather is warming up we are taking advantage of the availability of fresh Pasilla (Poblano) Peppers which comprise the base for our sauce. The peppers are roasted, peeled, seeded and slowly cooked in butter (with lots of garlic!). After blending and cooling, the Pasilla Butter is whisked into a reduction of white wine and fish fumet to create a rich, velvety sauce.
The addition of lightly sautéed carrots and bell peppers create a more varied texture as well as a touch of sweetness. Parmesan cheese adds depth and the garnish of fresh cherry tomatoes and lemon add brightness to contrast the rich sauce.
To fully enjoy the experience, we recommend a glass of the ‘09 Cypress Sauvignon Blanc or the ‘09 Martin Codax Albarino. The crisp acidity and bright citrus and floral notes complement the seafoodwithout overpowering. Or if you prefer beer, try an ice cold Corona or Pacifico. Expect to see this incarnation of our Seafood Pasta throughout the summer."
Eric Evert, Dinner Chef
