Pasta1One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
-Luciano Pavarotti

I need your help. Today with the sad news of the great tenor Luciano Pavarotti’s death I was jolted back to the delightful times my wife and I built pasta from scratch—with a hand-operated machine—accompanied by some big-flavored red wine, with Pavarotti and his cronies booming in the background. The pasta always ended up much better than the dry stuff you normally buy. And somewhere along the way we invented our own seafood (though sometimes it was freshwater fish) –stuffed sauce (both red and white versions). There were a few odd spices in it, and some herbs and a couple tricks in the making. During one of our moves we lost the recipe. I tell you all this because I aim to make an evening soon honoring Pavarotti by building a feast and playing his music and drinking some wine.

Being in the midst of setting up dozens of pieces of fishing tackle for OL’s upcoming Tackle Test, I’ve not had a moment to come up with any truly worthy fish/seafood pasta recipe. I’m hoping someone out there may have a recipe or two to share. Heck, I’ll even use store-bought noodles until the Tackle Test is done.