b'FESTIVAL SEAFOOD PASTA Serves 4-6Seafood IngredientsA combination of three or four of the following: small shrimp,salmon, small scallops, mussels, flounder, crab, swordfish, smokedoysters. Allow a half-pound per person, plus one extra half-pound.Sauce Ingredients2-3 tablespoons olive oil 3 tablespoons butter1 finely diced, almost minced, large Vidalia onion4 finely diced, almost minced, large celery ribs2-3 tablespoons minced garlic2 tablespoons tomato paste cup dry white wine1 cup chicken broth1 tablespoon Worcestershire sauce1 tablespoon Old Bay seasoningA selection of seasonings to taste,teaspoon of any or all:thyme, chervil, nutmeg, paprika, tarragon, Lawrys Seasoning1-2 tablespoons fish sauce3 ounces cream cheese, cubed, and softened1-1 cups heavy cream1-1 cups fresh grated Parmigiano Reggiano cup chopped parsley1 tablespoon fresh lemon juice1 pound thin spaghettiDirections Simmer the fresh shrimp in water for a few minutes until pink,seasoning with your choice of parsley stems, Old Bay andgarlic powder. Peel and devein the shrimp. Set aside. If includ-ing mussels, steam them in a cup of garlic/chicken broth for8-10 minutes. Set aside.Broil, bake or saut the rest of the seafood and cut into bite-sized pieces.Melt oil and butter in a large and deep skillet. Add the onionand celery. Saut over medium heat for 10 minutes, thensimmer over low heat for about 30 minutes or until the veg-etables are almost liquefied. Do not caramelize the onions. Add the garlic and saut for 2 minutes. Add the tomato pasteand stir in until thoroughly incorporated. Add the wine and cook, raising heat as needed, until reducedby about half, about 3-5 minutes. Add the broth and reduce byabout half, about 5-7 minutes. Stir in the Worcestershire sauce. Reduce heat to simmer. Add the Old Bay seasoning. Thenadd a selection of seasonings to taste.Cook the pasta according to the box directions. Reserve acup of the pasta water, then drain. As the pasta boils, add the cream cheese to the sauce. Stiruntil melted and incorporated. Add 1-1 cups heavy cream. Stir and let thicken about 2 minutes. Raise the heat a bit as needed. Add 1-2 table-spoons of fish sauce. Taste. Do not overdo the fish sauce.Blend in the cheese and parsley.Fold in the seafood. Add lemon juice and let simmer untilwarmed.Add spaghetti. Using tongs, carefully toss to combine withthe sauce. Add some of the reserved pasta water as neededto keep the pasta loose and the sauce creamy.Serve with a simple green salad dressed with oil, balsamicvinegar and sprinkled with Parmigiano Reggiano. marianist.com/donate 19'