Seafood pasta is a speciality in Florida, being surrounded by water on three sides. Ybor is right on the Gulf of Mexico, and would have been able to get seafood fresh out of their backyards when in need. This dish is a family favorite at my house, and can be made with any seafood or shellfish that is in season. I have chosen to make this seafood pasta with shrimp, live clams, and oysters. Below are my shellfish selections.
Using the oyster juice that came from the can, I boiled the seafood starting with what cooks the fastest, adding the three types together. Below is the oyster, clam, and shrimp mix with sauce.
The seasonings were then added into the mixture: cilantro, oregano, salt, pepper, and garlic. The ingredients were left to simmer while the pasta cooked, so the sauce would thicken slightly.
Preparation of the pasta was standard, boiling the fettuccini until it was done. The cooked pasta was mixed directly into the seafood wet mixture and stirred gently to coat all elements in the sauce. It was kept over low heat to maintain heat until it was served in a glass bowl.
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