My first entry in The RV Chronicles came on August 6, 2015. It doesn’t sound like a lot of time, but we’ve discovered almost 1,300 planets since then.
If all goes as planned, my final dispatch from the Jimmy Rockford will happen in the coming weeks — hopefully before we see any more 50-point headlines in the news.
Yep, on a recent trek to the Chestnut Lane house, I buried a St. Joseph statue in the yard and wouldn’t you know it? Someone made a full-price offer! In the mean time, we made a full-price offer on a home to get us by for the next year, or so. Both offers: accepted.
Now, if you’ve ever bought or sold a house, you know that acceptance of an offer is just the first step in a grueling process.
Should the dude we’ve entered into a contract with doesn’t add better attic access, I’m going to tell him to go kick rocks. And if the folks who want the Chestnut Lane home come up with some ridiculous contract amendment, I’ll likely tell them the deal’s off. I sincerely hope neither is the case.
OK, fine. I’ll probably cave regardless. Nineteen months here has been interesting. But it’s more than enough.
Keep your fingers crossed for us? Please?
Though I’ve made this dish a number of times without measuring anything, I must credit two sources for this post.
First, Raimondo’s, a restaurant on Long Beach Island, NJ. It was more than 20 years ago there that I was served my first true Italian pink sauce — tomatoes and heavy cream. Giada De Laurentiis also deserves my nod for tested measurements and the introduction of clam juice to the version I usually make. As published, these ingredient measurements are mostly Giada’s.
And it’s better than most Italian joints offer up at $20 per entree.
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Pasta w/ Shrimp & Scallops in Pink Sauce
- 1 lb – Ridged tubular pasta (penne, ziti, rigatoni – anything with the word 'rigati')
- ½ lb – Jumbo shrimp (16-20 count), peeled and deveined
- ½ lb – Sea scallops
- 4 – Garlic cloves, minced
- ½ tsp – Kosher salt
- ½ tsp – Coursely ground black pepper
- 1 – 15 oz can diced tomatoes, drained
- ¼ cup – Chopped fresh basil
- ¼ cup – Chopped fresh flat-leaf parsley
- ¼ tsp – Crushed red pepper
- 1 cup – Dry white wine (such as Pinot Grigio, Sauvignon Blanc, Pinot Gris)
- ⅓ cup – Clam juice*
- ¾ cup – Heavy whipping cream
- ½ cup – Grated Parmesan or Pecorino Romano
- Cook the pasta per the package instructions — minus about 1 minute (it needs to be partially firm because it's going to cook some more in a sauce later); set aside.
- In a large skillet, heat the olive oil to medium-high.
- Add the garlic and scallops to the hot oil; cook for about 30 seconds – stirring regularly – then add the shrimp.
- Cook for another 1 minute, or so, until shrimp is mostly pink (it doesn't need to be fully cooked at this point); remove from pan and set aside.
- To the hot skillet, add tomatoes, half (each) of the basil and parsely, red pepper, salt and black pepper; cook – stirring regularly – for 2 minutes.
- Add the wine and clam juice, combine and cook until the liquid is reduced by half — about 1 minute.
- Add the heavy whipping cream and bring to a boil.
- Reduce to a simmer and cook for another 6 minutes, stirring regularly.
- Add half of the Parmesan, the shrimp and scallops to the mixture and bring heat back to medium-high. Cook until it comes to a light boil – about 2 minutes – then add pasta back to the skillet.
- Combine all the ingredients while cooking for another 1 minute.
- Immediately transfer to a large serving bowl.
- Toss with remaining basil and parsley; top with remaining Parmesan.
- Serve immediately.