Fairy Tales - The Dark Truths Behind the Stories: Part 1: Rumpelstiltskin & The Little Mermaid

Once upon a time, writers crafted tales designed to scare the bejesus out of young children, embedding terrifying narratives with valuable lessons in hypocrisy, misogyny and plain nastiness. In this episode of "Dinner and Drama with Kristin and Drew," we take on the role of the Big Bad Wolf, ready to huff, puff, and tear these fairy tales to pieces.Join us as we delve into the sinister side of classic fairy tales, uncovering the dark morals and hidden agendas lurking beneath the surface. From wicked stepmothers to eerie enchantresses, we explore the themes that have shaped these stories.Get ready as we unravel the twisted truths behind your favorite fairy tales. Tune in and discover why these seemingly innocent stories are anything but!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Spun Straw and Hay Pasta with Seafood!INGREDIENTSYield: 6 servings. Time: 15 min prep, 25 min cooking, 40 min total Salt for the pasta pot 4 scallions 2 tablespoons extra-virgin olive oil 6 to 8 slices imported prosciutto, cut crosswise into 1/2 inch-thick ribbons 2/3 cup chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream 1 pound fresh fettuccine, or 1/2 pound dry egg fettucine 3/4 cup freshly grated Parmigiano-Reggiano cheese Seafood of your choice- Shrimp, Clams, Crab, Mussels, etc. (make suremussels are debearded and clams are cleaned)INSTRUCTIONSBring a large pot of salted water to a boil over high heat.Trim the ends of the scallions. Cut into 1 inch pieces.Heat the oil in a large, heavy skillet over medium heat.Add the scallions, and cook until wilted, 1 to 2 minutes.Add the prosciutto, and toss until it changes color, 1 to 2 minutes.Pour in the chicken stock, and bring the liquid to a boil.Reduce the sauce to a simmer, and cook until the liquid is reduced by half.Add the heavy cream, and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.Add seafood and cook. (shrimp needs to turn pink, if using clams or mussels they need to open (discard any that do not open)Stir the pasta into the salted boiling water. Return to a boil, and cook the pasta until al dente. Reserve one cup of pasta cooking water. Add the cooked pasta to the skillet and toss to coat with the sauce. Cook over high heat until the liquid is reduced enough to form a creamy sauce. If sauce is a little thick, add some of your reserved pasta water.Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.