GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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1 lb clams & mussels (mixed) cleaned well
1 lb wild shrimp peeled 1/2 lb squid tentacles 1/4 cup extra virgin olive oil 4 cloves garlic grated 1 teaspoon red pepper flakes + more to taste 1/2 cup white wine 1 lemon for serving 1/3 cup fresh chopped Italian parsley 3/4 lb spaghetti 1 batch Arrabiata tomato sauce made in advance sea salt to taste |
  1 - Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and reserve 1 cup of the salty pasta water.
2 - Meanwhile heat up a large skillet on medium low flame. Add olive oil, garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss.
3 - Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
4 - Add the shrimp to the skillet with the clams and give it a stir. Cover and cook for another minute or so.
5 - Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
6 - Taste for seasonings and add more sea salt if needed.
7 - Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
8 - Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
9 - Transfer your seafood spaghetti to a serving platter, drizzle with more olive oil, sprinkle with parsley and serve immediately.
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                 JUN 2021
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