Lou and Mary's Seafood Pasta! The Best !

As we departed Pender Harbor we could see the snow capped peaks of the mountains lining the passage between Texeda Island and the mainland. The water was smooth and there was barely a breeze.

The current was in our favor as we passed Powell River and we were cruising along at 8.6 knots without the help of the sails. We had planned to go to Lund but when we arrived we almost hit a prawn float. An inconsiderate (or unaware to be kind) Prawn Boat Captain dragged his float about 500 yards behind his boat right in our path as we made our turn to enter Lund Harbor. It was teaming with activity. Prawn Boats, Fish Boats, Pleasure Boats, Water Taxis and Float Planes coming to pick fresh live prawns at the peak of Prawn Season. We decided to go on to Gorge Harbor.

After our 6 hour passage from Pender Harbor we were hungry and since we had lots of fresh Dungeness Crab and White Spot Prawns I decided to make one of our favorite dishes!


We want to share the very best Seafood Pasta in the World!

1 Large Yellow Onion Chopped
1 Head Fresh Garlic Pressed
1 Small Jar Capers
2 Cans Italian Baby Clams w/ Juice
(Fresh Clams or Chopped Clams can be used)
Fresh Cooked Dungeness Crab Meat
1 lb. Fresh White Spot Prawns Raw
1 Cup Dry White Wine
1/4 Cup Virgin Olive Oil
1/2 Cup Butter
Sea Salt to taste
Fresh Ground Black Pepper
Red Pepper Flake (to taste)
2 tsp. Ground Italian Seasoning
Zest from 1 Lemon and 1 Lime

1 lb. Barilla Whole Wheat Pasta
Boil water Add Pasta
Cook Pasta "Al Dente" Do Not Rinse!
Makes 6 large servings!

Saute Onion and Garlic in Virgin Olive Oil
Add White Wine and Simmer until alcohol is cooked off
Add Salt, Black Pepper, Red Pepper Flakes, Capers, Italian Herbs and Lemon/Lime Zest
Add Prawns, Cook until meat turns white and be careful not to over cook (not more that 3 minutes).
Add Clams
Quickly stir until Hot
Finish with Butter

Toss in Pasta, Butter and Add Louie's Fresh Crab (out of shell) at least 10 minutes before serving to allow juices to soak in the Pasta.

Serve in a large bowl with a glass of cold, dry white wine and a crunchy Baguette to soak up the broth.

In Italy it is not politically correct to serve Parmesan Cheese with seafood. But if you like it, do it!. Eat your heart out Martha Stewart!