Prior to entering the galley and launching our dish, Mario and I traveled on shore to the local bakery (which has a legendary status with the locals) to pick up some freshly baked Pumpernickel and Italian bread. As we were about to handover our gold coins to the bakery wench, our eyes zoned in on one of the crewmates favorite deserts, Italian Cheesecake. We knew that if this meal was going to be a success we had to get Mariesa and Angela on board, and a mouthwatering cheesecake was the key. Re-boarding the ship, we unloaded our treasure and promptly began to prepare dinner.
As we entered the galley, my loyal sous chef and I began to prep the ingredients for our menu. We started off by finely chopping the shallots and garlic, shredding the radicchio and thinly slicing our scallions. We placed our pot on the stove and cranked up the heat, when the water came to a rolling boil we added our linguine as the shallots, red peppers, and garlic sautéed to a golden brown in a separate sauté pan. Before you could say “All hands on deck!” the pasta was al dente, removed from the pot and added to the pan with the crabmeat, radicchio and scallions. With a few quick tosses, it was ready to serve.
The Linguine con Granchio was okay at best. I reviewed the recipe to make sure I wasn't missing an ingredient or forgot to add something. All was in place it just didn't score high with any of us. Luckily the Italian cheesecake made the pasta a distant memory.
Ciao,
Mario and Mario
The Three Tocayos
