shellfish minestrone with basil pesto

prep time:  tbd
cook time:  tbd
servings:  4 - 6

pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil

minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans

pesto steps:
1.  put basil, parsley and 2 chopped garlic cloves in a blender.  season lightly with salt and pepper.  add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary.  pour into a small serving bowl, cover tightly and set aside.

minestrone steps:
1.  put 2 tablespoon olive oil in a large heavy pot over medium heat.  add onion, carrot, season generously with salt and pepper and stir to coat.  cook for about 2 minutes until softened.  add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.

2.  stir in cannelloni beans.  add clams, in one layer if possible, and 1 cup water.  turn heat to high and put on lid.  keep at a rapid simmer until all clams have opened, about 5 minutes.  add fish stock and bring to a simmer.  taste broth and adjust seasoning.

3.  just before serving, add squid, peas and fava beans and simmer for 2 minutes.  ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.

- new york times, june 2013

squid fritters

prep time:  tbd
cook time:  tbd
servings:  about 30 pieces

ingredients:
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
4 scallions - trimmed and finely chopped
2 tablespoon minced cilantro
1 pound cleaned squid - finely chopped
1 large egg - beaten
1 cup beer
1 1/2 cups flour
1/8 teaspoon ground cayenne
1/2 teaspoon baking powder
salt
pepper
2/3 cup vegetable oil (for frying)
tarter sauce
hot sauce

steps:
1.  combine the peppers, scallions, cilantro and squid in a large bowl.  mix in egg.  stir in half the beer.  in a separate bowl, whisk flour with cayenne and baking powder.  add to squid mixture.  add remaining beer and mix well.  season with salt and pepper.

2.  heat oven to 200 degrees.  line a baking sheet with foil and spread several layers of paper towel on a work surface. 

3.  heat a large cast-iron skillet on medium high.  add about 1/4-inch of oil.  when oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long.  turn when deep golden brown on one side, fry second side, then place on paper towel to drain.  repeat with remaining batter.  transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm.  serve with tarter sauce or hot sauce.

- new york times, march 2013