CLINT EASTWOOD SPAGHETTI WESTERN ENJOY DAN:

            CLINT EASTWOOD’S SPAGHETTI WESTERN by CHEF DAN:

                                                       (Recipes 1951 Cowboy Cookbook from Emery)

Makes 4 servings

INGREDIENTS:

2 tablespoon lemon juice, divided

12 tablespoon oil, divided

12 tablespoons baby artichokes

1 (8 Oz) package spaghetti

2 large garlic cloves, diced

1/4-cup finely chopped celery

1/4-cup chopped shallots

1/4-cup tomato puree

1/2-cup fish stock

Sea salt and freshly ground black pepper to taste

1/4-teaspoon thyme

1 bay leaf

2 tablespoons chopped parsley

2 pinches of saffron

2 tablespoons tomato paste

1/2-teaspoon anchovy paste

4 clams, chopped

4 Monterey prawn or jumbo shrimp

12 large mussels

1/2-cup brandy

1 EACH red bell pepper, and yellow bell pepper thinly sliced

2-1/2-tablespoons Pernod (ouzo)

1/2-cup heavy cream

8 large sea scallops, quartered

DIRECTIONS:   (PREHEAT OVEN TO 325 F)

1.   Stir 1 tablespoon lemon juice and 2 tablespoons oil into a pot of boiling water.

2.   Add artichokes and boil for 5 minute, remove and cool under running water.

3.   Reserve artichoke water; peel outer leaves from 8 artichokes down to the tender part, (leaving 4 artichokes intact) cut off stems.

4.   Cut artichokes into bit size pieces, set aside.

5.   Add additional salt water to artichoke water, bring to a boil and cook pasta.

6.   Drain and return to the pot.

7.   In a skillet heat 7 tablespoon olive oil when hot add garlic, celery, 2 tablespoons shallots, sauté then add tomato puree and next 10 ingredients, and 2 tablespoons shallots, cover and bring to a low simmer.

8.   In a sauce pan heat 3 tablespoons oil and sauté 2 tablespoons shallots

9.   Season with S. &.P. then add prawns, mussels, cover with brandy and ignite.

10.                 Remove from heat and let flame subsides; set aside.

11.                 Add bell peppers, artichokes, mussels, and brandy to sauce, simmer for 5 minutes,

12.                Add Pernod and cream to the sauce and cook 1 minute, remove from heat.

13.                Using a slotted spoon remove peppers form sauce; add pepper to spaghetti

14.                In 4 bowls add a few tablespoons sauce, 1/4-of the spaghetti; leave a hole in the center, placing 2 quartered scallops in the center.

15.                Spoons remaining sauce over scallops and mussels, add1 prawn in the center

16.                Bake at 325 F for 20 minutes.        ENJOY DAN: SING SONGS & PLANT SEEDS!!