b'Marianist TableA Festival of FlavorSeafood pasta dish rises to the top of brothers lifetime affinity for cookingBy Kathleen NelsonA mong Marianist Brother Robert Moriartys As I was tinkering around with this, I wanted endearing childhood memories are the sights to have color and full flavor, which is why I call itand smells emanating from his grandmothers Festival Seafood Pasta, he said, so he included tomatokitchen in New York. paste, Old Bay seasoning, and a final flourish ofAll sorts of pies, Parker House rolls, bread, he parsley. But it rose above other contenders becausesaid. I remember seeing the huge pans with towels of its broad appeal. Brother Moriarty served it overon top with the dough rising the holidays to a crowd thatPHOTO BY BRO. STEVE GLODEK, SMunder them. Shed punch it included a picky eater, his down, and it would rise again. 10-year-old niece, Sydney,And the smells as it rose and who blurted out as we then as it bakedfinished, Im taking the restLike a good yeast dough, his of this home with me!culinary skills continue to rise, The recipe allows for flexi-and he continues to share his bility in seafood. Brother creations with his Marianist Moriarty often uses salmon,Brothers and his family. After shrimp, scallops, and musselsmaking perpetual vows in 1960, but wants to try swordfishBrother Moriarty got his first and smoked oysters. He stronglychance to cook for his commu- suggests checking with guestsnity in Milwaukee. The group of for allergies to shellfish andseven had the option of paying adjusting accordingly. If usinga cook or saving the money and shellfish, opt for smallercooking for themselves. We shrimp and scallops, he said.decided to do it ourselves.He also advocates a freeI cooked Sundays, he said,hand with herbs. For this ver-so his dishes tended toward Brother Robert Moriarty, SM sion, we used thyme, nutmeg,the intricate and elaborate. and paprika. He always includesStarting in 1990, he worked in the Archdiocese of tarragon, maybe some chervil or Lawrys seasoning.Hartford for 27 years as director of the pastoral depart- But theres no need for salt and pepper.ment for Small Christian Communities. Living alone, The rest of the seasoning is so rich, the dish doesnthe honed his culinary skills and eagerly shared them seem to miss them, he said. with visiting friends, family, and his fellow Marianists.We agree.He moved to a community of four in Philadelphia In fact, the richness of this layered sauce needs onlyin 2017, where two of his housemates share his love the sparest of complements, such as a green salad withPHOTO BY KATHLEEN NELSONof cooking. So now its open season for trying new a light dressing of oil and balsamic vinegar. Anythingrecipes, he said, adding that the fourth brother loves more than that would overwhelm the dish, he said,to wash dishes, so its an ideal setup.and your guests.\x01Brother Moriarty chose to share this seafood pastamade for special occasions. Kathleen Nelson is a writer/photographer from St. Louis.18 Call 1.800.348.4732'