“....shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle." ~ Pliny the Elder (A.D. 23-79)

The decline of morals?  The adaptation of an extravagant lifestyle? Sounds like a plan to me!  Today I bring you Fabio's Seafood Class! The classes are held in the dining-room of Fabio's Italian Kitchen, and are a delightful combination of demonstration, participation and education.  This is the class that I have perhaps been looking forward to the most. Friends and family know me for a few things - my love of the ocean, my penchant for whistling, my love of flash mobs, my tendency to tear up - or as my husband calls it, become "weepy", and my love of seafood.  All in all - not a bad list.

Today's menu, though there were some welcome additions!

SPAGHETTI ALLE VONGOLE

(Sautéed clams in garlic wine sauce served over homemade spaghetti alla chitarra)

  COZZE E GAMBERETTI CON POMODORO E BASILICO

(Fresh black mussels and white shrimp sautéed in a plum tomato and fresh basil sauce over homemade linguini)

  PICCATA DI TONNO

(Grilled fresh haddock and shark fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Fabio led us in the lesson of "clams", explaining the different types, and which variety is best suited for certain dishes.  We also discussed mussels, squid, and oysters.  I've never given much thought to it, but he told us how the flavor of what you eat will be influenced not just by variety, but by the salinity of the water where it lives.  I just know that I love to eat it!

Fabio also provided tips for selecting the freshest seafood - yes frozen is better for many things if you live in Central New York.  Scallops -if they are white in color, have been treated with something that causes them to plump up with water, so that what you start out with before cooking, and end up with after cooking, can be two very different things.  Your scallops should be off-white in color and a bit sticky to the touch.  Fish should have bright clear eyes, no black in the bones, and obviously no stink!  Paraphrasing Fabio - if something does not go pleasantly through the nose, it does not go through the mouth!

Clams

Mussels

Oysters

Squid

SPAGHETTI ALLE VONGOLE

(Sautéed clams in garlic wine sauce served over homemade spaghetti alla chitarra) 

Unbelievably good!

A calamari dish not originally on the menu - garlic, wine, tomatoes, oregano, basil (if I'm remembering it correctly).  I happen to love this kind of thing!

And as always, Lilibeth is right there helping out and being charming!

COZZE E GAMBERETTI CON POMODORO E BASILICO

(Fresh black mussels and white shrimp sautéed in a plum tomato and fresh basil sauce over homemade linguini)

Cutting up what I believe is haddock.

Piccata 

(Grilled fresh haddock fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Piccata 

(Grilled fresh shark fillet, finished with cappers and mushrooms in a velvety lemon chardonnay sauce)

Another delightful experience at Fabio's Italian Kitchen 

Fabio intends to begin a new series of cooking classes in the new year.  I'm sorry that I won't be around for most of them - but hey - I'll be at the beach!