Bernadette and Jim Fisher loved the Lakewood area and wanted to open a restaurant nearby, but couldn’t find an available space. They were about to give up and sign a lease in far north Dallas when they decided to drop by Matt’s for lunch. And right across La Vista, there it was – the cozy little space that in May 1992 became the home of “Angelo’s Spaghetti House.” Named for Bernadette’s grandfather and serving up her grandmother’s wonderful Italian recipes, the eatery is jam-packed on weekends, and the weekday lunch buffet is hard to pass up as well.

Bernadette says she likes to think of her customers as dinner guests in her home. With its lacy curtains, flower boxes and romantic booths (a premium on Valentine’s Day), Angelo’s feels like what home should be – warm, friendly…delicious smells wafting about.

The Fishers don’t believe in cutting corners. The garlic is fresh, the bread homemade, the vegetables crisp and the premium seafood and meats delivered daily – except for the Italian sausage, which they make from scratch.

Bernadette says the labor-intensive, quality-insistent approach takes quite a nibble from profits, but that isn’t the point anyway. Her motto is: “Take care of your people.”

The other good news for diners is that the prices are moderate and, for all us veg-heads, about a third of the menu is vegetarian. Both of Bernadette’s kids are vegetarians, so she almost unconsciously made that an option at Angelo’s.

The recipe featured here was a weekend special that regulars asked for until Jim and Bernadette broke down and put it on the regular menu.

FRUTTI DI MARE

(serves two) An ideal recipe for a romantic dinner, preparation for this dish can be done ahead of time and only takes about five minutes to complete before serving.

1 tsp. Salt

1 tsp. Cayenne

½ tsp. White pepper

½ tsp. Black pepper

½ Thyme

1 tsp. Basil

1 tsp. Minced garlic

3 sticks margarine

¾ c. white wine

1 c. chopped green onions (optional)

1 lb. seafood – shrimp, crab, scallops (any mix)

16 oz. cooked angel hair pasta

In a medium saucepan, melt the margarine and add the garlic – don’t brown. Saute two minutes, and add the spices. Cook until margarine bubbles. Add onions, wine and seafood. Cook until the shrimp turns pink – take care not to overcook. Toss with the angel hair pasta.