Seafood Alberto for Two

Growing up in the North End and working in several restaurants there, Felis Barreiro managed Alberto’s current location for 3 years before becoming Alberto’s owner.  Alberto’s used to be located on Ocean Street in Hyannis.  That was the location of the restaurant Felis managed before he bought it.  The previous restaurant was “Dom’s” before Felis took over and renamed it Alberto’s.  Felis, who is married with 3 ‘wonderful’ children, has created a family atmosphere at Alberto’s according to Chef Hector Bucio.  Chef Bucio grew up in California and worked with many outstanding Italian chefs, working his way up the line.  Married with 3 children, Chef Bucio and Alberto’s consistently receive rave reviews from the Boston Globe, the Boston Herald, Cape Cod Life Magazine and the New York Times.  James Beard credited Alberto’s with “exquisite Northern Italian cuisine”.  Checkout Alberto’s Ristorante at https://www.capecodrestaurants.com/dining-guide/all/7_alberto%27s_ristorante/

 Seafood Alberto for Two

Ingredients:
1/2 cup extra virgin olive oil
4 cloves garlic
2 cups fresh marinara sauce (or 2 cups canned tomatoes drained and coarsely chopped)
Sea salt and black pepper
1 1/2 pound lobster, cut in half , crack claws and (remove lobster sack from body)
8 little neck clams, scrubbed
8 mussels, scrubbed
1/4 pound calamari cleaned and cut into rings
8 sea scallops
4 jumbo shrimp, cleaned and deveined
1/2 cup white wine
3/4   pound linguini
1/2 bunch Italian parsley, finely chopped
1/4 cup fresh basil, coarsely chopped

Directions:

Bring 6 quarts of water to a boil and add 2 Tbls. Salt

In a 16-inch sauté pan, heat the olive oil over medium- high heat, add lobster, clams and mussels, cover, and cook for 5 minutes. Add garlic cook 30 seconds. Add white wine and tomatoes & cook 7 minutes covered. Add rest of seafood & cook for 5 minutes covered.

Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes.

Remove the seafood and 1 cup of sauce.  Set aside. Drain the pasta and add to the remaining sauce in pan. Cook on high heat for 1 minute adding the parsley and basil. Add to taste salt, pepper and crushed red pepper flakes if desired. Place pasta on large platter and arrange seafood around and on top, serve immediately.

For GREAT dining on the Cape: https://www.capecodrestaurants.com/index.php

For GREAT places to stay on the Cape: http://www.capecodhotelsandmotels.com/index.php

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>