This is what I call the chef's table. A lot of photographs are taken on top of this old hand crank Victrola. It still plays wonderful old scratchy records. Seems I eat here lots these days and I don't mind. So here we go. I am going to drop the white elephant right smack dab in the middle of the dining room. I put cream in my pasta. Kick me out of the club if you want but if I am going to be decadent it is decadence I want and I want it now. The noodles don't need to be swimming in a pool of cream but lightly coated just enough to keep it from being dry. As a kid I loved Sole Florentine and would eat it every time it was on a menu and this is just another version of that but instead of mashed potatoes I use the noodles. Be careful you just might find yourself adding a nip of cream to your pasta, or maybe your coffee and even your oatmeal. —thirschfeld
thin spaghetti, cooked according to the directions on the box, cooled
sole, cod or tilapia
shrimp, 26-30s, peeled and deveined
Alaskan king crab, picked and cleaned, be gentle so you get big chunks
Heat a 14 inch saute pan over high heat. Season the fish and shrimp with salt and pepper. Add the olive oil. Saute the fish and shrimp, adjust the heat to medium to keep the oil from burning, until done and then remove it to a plate.
Add the butter to the saute pan and then the garlic. Once the garlic becomes fragrant add the wine. Let the wine reduce to 1 or 2 tablespoons.
Add the cream and season it with salt and white pepper. Add 3 tablespoons of ground parmesan and the nutmeg.
Let the cream reduce and begin to thicken. Add the noodles and the spinach. Toss to combine and cook until the noodles are hot and the spinach is almost wilted.
Crumble the fish in chunks into the pasta and then add the crab and shrimp. When everything is good and hot plate it up in warmed bowls. Pasta in first and then all the seafood goodies on top, cheese then parsley.