(Photo by Mark Davis)

(Photo by Mark Davis)

Few places in the White Rock area bring back as many warm-and-fuzzy memories as Angelo’s Spaghetti House. For 21 years, it served up old Italian staples that simmered over with garlicky goodness.

Bernadette and Jim Fisher named it for her grandfather, in honor of the rich history of recipes in the family. She cooked up the meals she remembered having as a child, ensuring those homemade flavors permeated the corner of Gaston and La Vista. Neighbors flocked there for the weekly lunch buffets, or to the cozy booths for romantic nights out.

It all came to an end in 2013 when the business was booted unceremoniously out of its location. A few months later, The Ginger Man opened another franchise in its place, only to close in 2016. For now, the space sits vacant, although the high-profile corner should attract interest quickly.

But for those missing the classic Italian flavors, here’s Angelo’s original frutti di mare recipe, one of their all-time best sellers, first published in the Advocate in 1999.

Frutti di mare
(serves two)

1 teaspoon salt
1 teaspoon cayenne
½ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon thyme
1 teaspoon basil
1 teaspoon minced garlic
3 sticks margarine
¾ cup white wine
1 cup chopped onions (optional)
1 pound seafood (shrimp, crab, scallops or any mix)
16 ounces cooked angel hair pasta

In a medium saucepan, melt margarine and add garlic, but don’t brown.

Sautee it 2 minutes, then add spices and cook until the mixture bubbles.

Add onions, wine and seafood and cook until the seafood is pink (be careful not to overcook it).

Toss with angel hair pasta.

Serve hot.