Seafood Season recipes

Seafood Season is my name for lent.  Not everyone celebrates Seafood Season, but it is the only time of year seafood is affordable in the landlocked Midwest.
Italian Rome Blend
http://www.cocinadelmundospices.com/Italian Rome Blend

Ancient Romans used many things to preserve and flavor meat including; wine, vinegar, lemon, salt, bay leaves, garlic, and rosemary were the most common. They enjoyed seafood and adopted a love of artichokes from the Jewish community. Roman cuisine was a blend of many cultures ranging from Jewish, Arab, Byzantine, and Spanish.
The Roman food now consists of hearty sauces, with plenty of peppercorns, hot chili pepper, oils, organ meats, eggs and lots of cheese. The infamous Alfredo originated here.
Spicy Pasta Bake
Your choice of cooked pasta, for 4
1 egg whipped
1/2 c. ricotta
1/2 c. parmesan
1 small package thawed (frozen) spinach
1 c. mozzarella
3 cups pasta sauce, any type
2 T. Italian Rome blend
1 c. chopped pepperoni slices or cooked scallops
Salt & red pepper flakes to taste
Mix egg, ricotta, parmesan, spinach and 1 T. Italian Rome blend. Add salt and red pepper flakes to taste. In large casserole dish lay out pasta, cover with egg/cheese mixture. Stir slightly and then cover in scallops. Pour pasta sauce over pepperoni, the sprinkle on remaining spice blend. Cover in mozzarella. Bake in 350 degree oven for 30 minutes, until cheese has browned.
Italian Rome Marinade
1 T. Italian Rome Blend
1 cup olive oil
2 T. red wine vinegar
Marinate for 1 hour.
Croutons:
1 French baguette cut into 1/2 inch cubes
coat lightly with olive oil
sprinkle with 2 T. seasoning
Bake in 300 degree oven for 30 minutes.
Sauteed Artichokes:
Use above marinade except substitute red wine for vinegar. Bring to a boil, add 2 cups artichokes, and then cook 5 minutes. Toss in feta and serve. Puree this for creamy dip. Serve with fresh bread, crackers, or bruschetta
Foods to eat with Italian Rome Blend:
Artichokes, beans of all sorts, green beans, beef, savory breads, cabbage, carrots, cauliflower, celery, cheese, chicken or turkey, corn, cucumbers, eggplant, eggs, fish, lamb, meatloaf mushrooms, onions, pasta, pork, potatoes, rice, salads, salmon, seafood, summer squash, stuffing, tomatoes, tuna, and all vegetables.
Herbed Shrimp with Rice
1 lb. cooked shrimp, deveined, tail off
1/2 c. olive oil
1 T. Italian Rome Blend
1 onion chopped
2 zucchini chopped
1 T. minced garlic
1 T. Italian Rome blend
1 T. butter
1 cup uncooked rice
1 cup seafood or vegetable stock
1 T. salt
Marinate shrimp, oil, and blend over night. Start rice with above ingredients. Bring to boil, turn down to simmer, then cover. Cook for 30 minutes. Take off heat, keep covered. Saute shrimp while waiting for rice to cook. Stir shrimp into rice. Garnish with toasted pine nuts.

Linguine with Clam & White Wine Sauce
Cooked pasta for 3, strained, run cool tap water over pasta, and lightly coat with olive oil. Set aside while cooking sauce.
2 10 oz. cans clams with juice
1 c. onion diced
1/2 c. white wine
1/2 c. butter or olive oil
2 heaping T. Italian Rome blend
-Saute onion in butter or olive oil until onions are translucent. Add spices, wine, and clams. Cook for 10 minutes stirring often. Combine pasta and sauce in large sauce pan on low heat, stir well. May need 1 cup water or olive oil to coat the pasta completely. Cover and let simmer 5 minutes. Stir and serve. Make sure you completely coat pasta in parmesan (optional but delicious).