Before long I will once again be scouring the beach for shells and jogging along the ocean, the breeze keeping me cool. I will again take pictures (for the hundredth time) of the same vistas, the same objects that captivate me on each visit but whose beauty I can never quite capture with my camera. But it’s fun to keep trying.
Truthfully, a part of me is ready to return home. In exchange for sun and sand, I am ready to call on the new year’s promises. I am excited about 2012. There are so many things I want to do and gazing at the ocean all day long probably won’t help me accomplish any of them.
I also miss my kitchen. One minor drawback of traveling is that I do tire of eating out all the time; I miss my own cooking. So while I was perusing the wine inventory at the Honolua Store, I was excited to spot bucatini on a nearby shelf. I planned a simple dish around it using fresh ingredients and we were happy to eat another meal from the comfort of our own balcony.
Fresh shrimp and fish are very accessible here on the islands but I can never find fresh clams. I used the canned variety to up the seafood flavor but a healthy portion of white wine, olive oil, butter, garlic and lime juice made the dish. I also threw in a few mushrooms and a jalapeño, resulting in a very flavorful seafood dish.
Oh, and I just had to share…my fellow bloggers will understand.
I have never been one to collect kitsch while traveling. My souvenir of choice is always a baseball hat (well I picked up a gorgeous new sunhat this time, too). These days, however, I find myself attracted to little items that might make a good prop for the blog. I have to be careful, though. My husband is on to me and my prop obsession. He thinks I’m out of control (that’s debatable). Still, I happily walked out of the Honolua Logo Shop with this cute little tea towel that came in handy for this post.
Happy New Year!
Bucatini with Shrimp, Butterfish and White Wine
- 1/2 pound fresh shrimp
- 1/2 pound butterfish (or any other white meat fish), in bite-size chunks
- 3-4 cup white wine (I used Sauvignon Blanc)
- 1 small can minced clams with juice
- 3 mushrooms, sliced
- 1 jalapeño pepper, chopped
- 4-5 cloves garlic, sliced thinly
- Juice of 1 lime
- 2 tablespoons butter
- Olive oil (for sautéing and for garnish)
- chopped parsley (flat-leaf parsley wasn’t available)
- 1 pound bucatini pasta (or spaghetti)
- salt and pepper to taste
- Bring water to a boil and cook pasta according to package directions.
- Meanwhile, heat up a few tablespoons of olive oil and the butter over med heat in a large pan. When hot, add the chopped pepper and cook for a couple of minutes. Next add the garlic and cook for a couple of minutes, being careful not to let it burn. Add the mushrooms and add another two minutes to cooking time. You can add a bit of chopped parsley at this point, as well.
- Add the clams with their juice, turn up the heat to med-high. When the mixture is simmering, add the wine and allow to reduce for a 2-3 minutes.
- Add the shrimp and cover the pan. After a minute, when the shrimp have barely turned pink, add the fish and cover again to cook for a minute or two.
- Season with salt and pepper. At this point, I also added a bit more olive oil to increase the amount of the “sauce”. I also added fresh lime juice to taste.
- Add the pasta, toss to combine, plate, drizzle with more olive oil and garnish with chopped parsley.