This wave of mild weather put me in an even bigger veggie mood than usual. For Jamie's farewell dinner, I combined some seafood I had in the freezer (a filet of cod and some shrimp) with a few springy vegetables and tomatoes to make a light sauce to top some angel hair pasta. Light, crisp and slightly spicy...perfect for this weather!
Springtime Seafood Pasta
1/2 medium onion, thinly sliced
2 large cloves garlic, minced
4 tomatoes, chopped
2 tbsp white wine
2 tbsp olive oil
1/4 tsp red pepper flakes
1 c yellow squash, cut into thin half moons
1 c zucchini, cut into thin half moons
1/3 c tomato sauce
1 cod filet, cubed
15 medium shrimp, peeled and deveined
2 tbsp basil, chopped
splash fish sauce
pinch brown sugar
salt & pepper
1/2 lb angel hair pasta, cooked according to package
Heat olive oil in a large pan and saute onions until they begin to soften. Add garlic and saute for about a minute before adding tomatoes. Cook tomatoes for 2-3 minutes over medium heat, add wine and red pepper flakes and cook for 2 minutes.
Add squash and zucchini and cook for 4-5 minutes. Stir in fish sauce and brown sugar. Add fish and shrimp and bring heat to medium low. Cook for another 3 minutes before adding tomato sauce, basil, salt and pepper. Let everything simmer for 2-3 minutes, stirring occasionally. Serve over pasta with a slight sprinkling of parmesan cheese.