Italian-Inspired Dishes



Fennel Fronds for Garnish


1 1/2 C  Pomodoro Sauce


2 T Calabrian Chile Paste


1 1/2 C  Braised Baby Octopus

2 C  Poached Rock Shrimp


1 C  Smoked Swordfish Belly


1 1/2 C Sun Dried Tomato


1 lbs  Squid Ink Tagliatelle


1/4 C Italian Bread Crumbs




1) Drop pasta in boiling salted water, and ensure the pasta is not sticking to itself.


2) In a medium sautee pan, warm pomodoro and chile paste through, and add seafood.  Taste and adjust seasoning.


3) Remove and drain cooked pasta, and add to the sauce.


4) Toss all ingredients together to ensure proper coating of the pasta.


5) Portion into 4 warm pasta dishes, and garnish with the breadcrumbs and fennel fronds. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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