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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Linguini Recipe

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This recipe for Seafood Linguini is from Chub & Nell's Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tlbs. extra virgin olive oil
2-3 cloves garlic, Minced
2-3 shallots, Sliced thin
6- 8 little neck clams
6-8 black mussels
½ lb shrimp, peeled & devained
½ Cup white wine
2 - 8 oz. bottles clams juice
1 each. Small can Italian seasoned tomato paste
1 – can fire roasted tomatoes (diced)
½ lb (Whole wheat) linguini, cooked
½ lb (regular) linguini, cooked.
1-ounce fresh basil (chiffonade)
Directions:
Directions:
Clean the shrimp (peal and devain) and the clams & mussels
(scrub the little guys up if their dirty). The scallops should be pretty
good if you get those fresh. I get the small bay scallops for this dish.
Either way make sure all of your seafood is cleaned and ready.

In a large skillet that has a lid that fits tight…
Add the olive oil and heat to about med. High heat. Sauté the shallots
until their soft and sweet but not browned. Add the garlic and sauté for
a few seconds (just long enough to bring out the flavor but NOT burn.
Deglaze the pan (pour in the wine) with ½ Cup of white wine.
Simmer until the wine has reduced by ½. Stir in the tomato paste and
clam juice. whisk together until smooth. Add the fire roasted tomato’s and bring back to a boil. Reduce the heat and let simmer while you’re cooking the Linguine to package directions.
Make sure there is enough liquid in the pan to bring to a nice simmer
( this sauce is suppose to be on the thinner side- It’s not thick like traditional pasta sauce). Add the seafood and tuck the shrimp and scallops inside the sauce. Leave the clams and mussels on top. Put the lid on the skillet and simmer for about 5-8 minute or so. Check to make sure all the clams and mussels are opened. If the shells are not open and begging you to eat them then toss the little devils in the trash!
Place your linguine on a large platter and top it with the finished sauce, toss it all together so all the noodle have a little love on them and you're good to go!
I like to put some fresh parm. on the top for a little added love! Don’t forget the crusty bread to soak up the juice!

 

 

 

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