Linguini Provencal
Ironically, for an Italian 'feast', Provencal refers to the Provence region of France. Maybe the Italians and French have more in common than we think as the basis for Provencal cuisine boils down (pardon the pun) to olive oil. garlic, and tomatoes. This linguini Provencal certainly meets those criteria.
My mother made this recipe with fresh tomatoes that she blanched for easy skin removal. The problem with that, in my opinion, was that in December it wasn't always easy to find fresh plum tomatoes and greenhouse Jerseys or beefsteak tomatoes just don't cut it. Using canned whole plums isn't an option for me either. My solution involves thinking a bit ahead and roasting plum tomatoes when they're fresh and plentiful in late summer and freezing them for use when I want to taste summertime in a recipe.
As I mentioned, Mom used tuna and anchovies in her Provencal and while, as a kid, I was not an anchovy fan, I have learned to enjoy white anchovies which are much more mild. That said, I STILL don't like to look at them so I dice them up or mash them for any of my recipes that includes them.
If you look at other recipes for Provencal sauce, you probably won't see many that include white wine as mine does. I think it add an extra dimension to the flavor, and honestly, if you're sauteing onion, garlic and herbs in olive oil, how do you not sprinkle some dry white into the pan?
If you're trying to cram your seven fishes into as few recipes as possible, there is no reason why you can't use this as a vehicle for gulf shrimp, crab meat or flaked salmon. For that matter clams, mussels or oysters would work fine too. Don't go too far though or you'll be in Bouillabaisse territory and that's a whole other post.
One thing I really like about this recipe -- especially if I'm serving a crowd -- is that you can make the bulk of it in advance and set it aside. Then when the pasta is cooking, you can reheat and toss the fish and capers in at the last minute.
THE RECIPE:
1lb linguini
1 cup finely diced onion
3 cloves minced garlic
1/4c olive oil
6-8 plum tomatoes with skin removed and sliced lengthwise or chopped
1/4c tomato paste
1c dry Italian white wine
1T Herbes de Provence
3-4 anchovy fillets minced or mashed
6-12 oz of canned white tuna in olive oil or water (if you're using other fish, use less of the tuna)
1/4c whole capers (or more if you're a fan as I am)
Salt and pepper to taste
In a large deep skillet or a stock pot, heat the olive oil until shimmering and add the garlic, onion, and a pinch of salt to simmer until it becomes aromatic.
Add the tomato and simmer until it reduces a bit.
Stir in the paste and simmer until it darkens a bit
Add the wine to de glaze if necessary and simmer for 5 minutes scraping the bottom if anything is sticking.
Stir in the Herbes de Provence (at this point you can stop and refrigerate for use later)
When it's time to serve, reheat the sauce while the pasta water is heating and have the fish and capers and slat and pepper handy.
When the pasta goes into the booking water, add your fish selections to the Provencal sauce. (even if you're using raw gulf shrimp or clams, they will cook in just a few short minutes)
When the pasta is al dente, drain most of the water out and,with tongs transfer the pasta to the pan with the sauce and toss well. You can add a bit of remaining pasta water or olive oil to adjust the consistency if necessary. At the last minute, stir in the capers and sprinkle with cracked pepper.
Linguini tossed with Provencal sauce.
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