Fabio Costante
Photography by John Liviero
Born and raised in Windsor to Italian immigrant parents, Fabio earned three degrees from the University of Windsor: a Bachelor of Commerce and Economics, an MBA, and a Juris Doctor. After practicing law for 11 years, he served as a school board trustee and nearly two terms as Windsor City Councillor representing the city’s west side before becoming CEO of the Windsor Essex Community Housing Corporation.
Fabio’s passion for cooking began when his mother, Vilma Greco-Randazzo, started teaching him the traditional Italian dishes he grew up enjoying. What started as a desire to master simple family recipes evolved into a lifelong passion for creating, experimenting and bringing people together through food. He finds cooking both therapeutic and creative, offering a chance to slow down, be present and connect with others. Fabio believes food is a love language, and that preparing and sharing a meal is one of the most meaningful ways to express care and build community. Buon appetito!
Spaghetti ai frutti di mare
Ingredients:
• Frozen bag of seafood mix including calamari, scallops, shrimp and mussels
• Canned San Marzano peeled tomatoes with puree
• Roma tomatoes
• Parsley
• Olive oil
• 3-4 garlic cloves
• Pinch of salt
• White cooking wine
• Box of linguine
Note: Ingredient amounts depend on how many servings you need. 1/2 can of peeled tomatoes for 2 people, full can for 4. This holds true for all ingredients.
Prep Instructions:
Thaw a portion of the seafood mix, rinse thoroughly and pat dry with paper towels. Wash and dice the Roma tomatoes. Rinse the parsley, remove the stems and finely chop the leaves. Peel and finely mince the garlic.
Cooking Instructions:
Heat a generous amount of olive oil in a saucepan and sauté the garlic for 1–2 minutes. Add the thawed seafood mix and sear for a few minutes, being careful not to overcook it.
Remove the seafood from the saucepan and place in a bowl, leaving the oil and garlic in the pan to build the sauce’s flavour. Once seafood is removed, add the canned San Marzano tomatoes with puree, chopped Roma tomatoes, a pinch of salt, and chopped parsley to the saucepan. Simmer for 1–2 minutes. Stir in a pour of white wine. Tip: a combination of canned tomatoes and fresh Roma tomatoes adds great depth of flavour.
Bring a large pot of water to a boil. Salt the water after a few minutes. Once the water is boiling, add the linguine and cook until al dente. A lemon-flavoured linguine pairs especially well with this seafood sauce.
Return the seafood to the saucepan over low heat while the pasta cooks.
Drain the pasta and transfer it directly to the sauce. Toss for 2–3 minutes to allow the pasta to cook completely and emulsify the sauce.
Plate and garnish with freshly chopped parsley.
Published in the August/September 2026 Edition.
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