Linguine with Prawns, Zucchini Sundried Tomatoes and Pine Nuts

I love this recipe. It's a go to recipe and probably one of my top 10 (I think I'll do one of those posts later). Chris and I make it all the time. It was taken from a Food and Wine cookbook that my Grandmother gifted me some time ago. It's fast and delicious, and we think that the addition of zucchini makes it even better than the original recipe. When we're flush we make it with scallops, when were middling with prawns and when we're skint...we don't make it (pine nuts and shell-fish are just too pricey). :(

In addition to the zucchini I have made two additions. Once I've added the garlic and zucchini I add some white wine, it goes well with the shell fish and makes the sauce a little more saucy. Then at the end I add Pecorino Romano or Parmesan, because who doesn't love cheese on pasta?!

If you're making this with scallops follow the directions, make the scallops and set them aside, they are too delicate to cook in the sauce. With the prawns just add them at the end (before the last of the parsley and pine nuts get stirred in) and let them finish in the pan with the sauce. No matter what do not overcook shell fish. It's a crime. If I had my way it would be punishable by death.

Bottom Line (with scallops): 5 stars

Restaurant Review: Paseo's (Ballard)

I don't think I've ever heard a bad word spoken about Paseo's, except for the lines. The one in Ballard reminds me of California food shacks. The kind you find on the beaches in the southern region. There's some picnic tables outside, but no indoor seating. You walk up to the counter (or wait in line for 20 minutes) order and mill around till your food is ready.

Once you get your food you remember why you were waiting in line in the first place.

Chris and I each got one of the Cuban style sandwiches, ate half and switched. I started with the scallop sandwich, which was tasty, but there wasn't enough filler in the sandwich to make up for the amount of bread. Not that I blame them, it's already impressive to get a $9 sandwich that is enormous and has a pretty good amount of scallops in it, maybe add some other stuff besides the onion? Not sure what though... That being said, the scallops were cooked very well and meshed with the aioli and garlic tapenade perfectly.

The pork. OHMYGODTHEPORK. We got their most popular sandwich which was the Cuban Roast Pork. It was falling apart, and super messy. That's really all you need to know. A couple of drops of the juice fell on the bench we were sitting on and Jaxxson proceeded to lick the bench until I thought he had splinters in his tongue. And I wouldn't have blamed him if he did.

In addition we got a bowl of rice and a bowl of black beans. We didn't really need either because the sandwiches were enormous, but Chris was worried that we wouldn't have enough food. The rice was just plain jasmine rice. The beans were a little spicy and quite vinegar-y. It gave them a nice tang though and I think it would go great with one of their roast chicken thighs.

Price (Meal): $8-$14
Bottom Line: 4.8 Stars and only dinged because of the wait.