Hi Everyone, it's been awhile since our last video production but we could not wait to bring you this one! Over the years, we have prepared Seafood Pasta in various different combinations and renderings, but for our taste this is the best ever. The motivation for this dish came from some less than stellar restaurant experiences while traveling on the Oregon Coast, but we had rented a house with good cooking facilities, managed to locate some really great seafood in Cannon Beach at http://ecolaseafoods.com/ , had a few mouths to feed so got into it for a dinner and loved the results. As you watch the video pay particular attention to the infusion and reduction techniques, the fact we cooked the prawns and halibut separately and please do one thing for us, taste the sauce as you go along to get it the way you want it. We made this with half and half in Oregon and duplicated in our kitchen with cream, liked the 1st version because it was lighter on the palate. Locally we get our seafood from www.geminifish.com Put as much seafood in this as your wallet can afford; this version has Louisiana Gulf Prawns, Alaska Halibut, Manila Clams and lot's of Dungeness Crab. The sauce on this is killer due to the vine ripened tomatoes, seasonings, white wine, a little butter and lemon at the end. To your health, this is RJ Kirk @ Cafe 1853, Enjoy!
