SEAFOOD & PASTA CON POLENTA
This was sent to me from one of my visitors, Alan S. Forziati .

1/2 LB. SQUID - CLEANED RINGS
1/2 LB. CLEANED COOKED SHRIMP
1/2 CUP RED WINE
3 CLOVES FINLY CHOPPED GARLIC
2 BAY LEAVES
LIGHT OLIVE OIL TO SAUTE SPICES, SHRIMP, CALAMARI
1 TEASPOON BASIL
1 TEASPOON OREGANO
1 TEASPOON THYME
1 TEASPOON ROSEMRY - CRUSHED
1/2 LB. CAPELINNI COOKED TO TASTE AND WASHED TO COOL
1 LB. CAN WHOLE PLUM TOMATOES
1 - 6 OZ. CAN TOMATOE SAUCE
2 TBL. ANCHOVIE PASTE
1 TEASPOON BLACKENING SPICES (Tony Chachers Cajun Blackened Redfish)

In a skillet, combine GARLIC, BAY LEAVES, LIGHT OLIVE OIL, ANCHOVIE PASTE, BASIL, OREGANO, THYME, and ROSEMRY. As heat begins to develop, add red wine. Stir well and bring to light sizzle. Add calamari and shrimp, stirring well into broth. Sprinkle 1 teaspoon of the blackening spice over dish and cover with aluminum foil. Lower flame to keep warm, stirring to avoid overcooking the calamari. If necessary, take the pan off the heat for periods to avoid overcooking while preparing the remainder of the meal. Cook pasta to taste and drain well. Cook polenta to taste. Place pasta and polenta on dish and pour seafood sauce over pasta. Sprinkle Parmesan to taste. Place some of the stewed tomatoes on the polenta and gently crush with fork. ENJOY!!!!!!!!!!!!!!



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