Mediterranean Cuisine has the unique distinction, if it can be called that, of being entirely indistinct! That is to say, that since the Mediterranean itself spans the edges of so many countries and cultures, it becomes a blending pot almost unlike any other in the world with tastes, flavors and ingredients that come from all over the “birthplace of civilization”.

For our entrée, we’ll explore harvests from the sea, with Barcelona Seafood Pasta in Valencia Clam Sauce. As for the seafood, you can use anything that you like, and we have included calamari, prawns, mussels and clams. Calamari is a highly viable seafood all by itself, for its many health benefits. Clocking in at just about 25 calories per ounce, with less than half a gram of fat, it is an excellent source of protein and packed full of vitamins and minerals. In addition, the EPA lists calamari as one of the best fish to eat because of its very, very low heavy metal content. And we all know how deeply healthful Prawns (large shrimp) are, and yet mussels are another one of the wonders of the sea. Mussels have been cultivated for almost 800 years and have been used as a food source for more than 20,000 years. They are high in B12 vitamins and provide a readily absorbed source of many other B & C vitamins, amino acids and vital minerals. They have more Omega 3 fatty acids than any other shellfish, and are an extra-lean meat that is very low in sodium, fat and cholesterol.

Onward to cooking our fantastic Barcelona Seafood Pasta in Valencia Clam Sauce:

Barcelona Seafood Pasta in Valencia Clam Sauce:

Ingredients:

Clam Sauce:
2 cans chopped clams with juice
2 TBSP extra virgin olive oil
6 cloves garlic, peeled and minced
1 small onion, minced
1/2 cup Sauterne or Riesling dessert wine
1/4 cup Snow's or other natural clam juice
2 tsp lemon juice
2 tsp dried parsley
1 tsp organic honey
1 tsp tomato paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes

8 oz whole wheat, gluten free or other quality pasta
3 TBSP extra virgin olive oil
12 large prawns (Jumbo Shrimp), de-veined, peeled
6-12 mussels, de-bearded, scrubbed clean
1 6 oz calamari steak or fresh calamari or very firm whitefish
1/4 cup Snow's or other natural clam juice
6 scallions (green onions), white and green, sliced thin
1 TBSP flat Italian or regular parsley, minced fine
Fresh basil for garnish

Preparation:

• Make the Clam Sauce - In a saucepan, place the olive oil and turn heat up to medium/medium-high. Add the garlic, and sauté for about 3-5 minutes, then add the onion and continue to sauté for another 3-5 minutes. Add the clams with juice and simmer for 5 minutes. Add all remaining sauce ingredients, and bring to a gentle boil, then turn down heat and simmer for another 5 minutes. Keep warm, or, this can be made ahead, refrigerated, and reheated.
• Cook the pasta as directed on the packaging, drain, and cover in a bowl in an oven set to warm, adding some of the pasta water to it to keep it moist.
• Now add 2 TBSP of the olive oil to a large seasoned or non-stick frying pan, Add the cleaned mussels to the pan in a single, even layer, and stir, tossing them gently enough to coat them in the oil, but not so much as to break the shells. Now add 1/4 cup of the clam juice, and cover the pan. Cook, covered, for 4-5 minutes. Do not over-cook. When you remove the lid, the mussels should have opened. If any have not, remove the opened ones and set aside in a baking dish with a couple of TBSP of water and place in a warm oven. If any are still unopened, cover the frying pan again for a minute or two, then, if any remaining mussels are still closed, discard them, and remove any that have opened and set them in the dish, turning the heat in the pan down to low.
• Cut the calamari into small 1.5 inch pieces, and in a separate pan add the last TBSP of olive oil, and lightly sauté the squid just until the water is released and the squid is just lightly cooked and still tender, about 1-2 minutes per side. Set them in the dish with the mussels.
• Add to the frying pan the scallions, parsley and all of the prepared Clam Sauce, bring to a low boil, turn the heat down to medium, adding the shrimp, and cooking until the shrimp are nice and pink and tender.
• Take the pasta and separate it into 6 bowls, then evenly distribute the seafood to the bowls. Ladle an even amount of the Clam Sauce with shrimp all over each bowl, coating all the seafood with the sauce to keep everything moist. Garnish with fresh basil leaves. Serve hot!