I got back in town last night from being in Phoenix for 8 days and eating nothing but hotel food. Some hotels are definitely better than others, however, anything for 8 days straight gets old. I was making my grocery list this morning and couldn't think of anything that even sounded good. Brian suggested a seafood pasta and that sent my mind racing. We decided on clams, shrimp and scallops with a white wine reduction with butter and lemon juice over fresh linguine. It was divine...you can see I bit into the bread just to make sure it was truly delicious!
Seafood Pasta (recipe created by me)
Ingredients
2 tbls olive oil
1 large shallot, minced
4 garlic cloves, minced
1 cup dry white wine
2 tbls lemon juice
3 tbls unsalted butter
1 pkg cherry tomatoes, halved
1 tbls capers
1 tbls kalamata olives, chopped
Salt and Pepper to taste
1/2 lb shrimp (peel and devein yourself, save shells for a shrimp stock!)
1/2 lb littleneck clams, scrubbed and cleaned
Handful of scallops (we used bay scallops)
1 lb fresh linguine (you can use dry if that's what you have on hand)
1 tbls basil, chiffonade
1/4 cup parmesan cheese, shredded
Directions
Start by heating the olive oil and sauteing the garlic and shallot. Once fragrant, add the white wine and lemon juice and reduce slightly. Stir in butter. Add tomatoes, capers, and olives and cook until tomatoes are tender. Season to taste with salt and pepper. (Note: You will not need to add much salt as the olives and capers are salty.)
In the meantime, cook pasta until al dente. Drain.
Add clams to white wine mixture and cook a few minutes, then add shrimp and scallops. Cook for 2 - 3 minutes more until shrimp are pink and clams have opened. Once seafood is done, toss pasta into the mixture to coat all noodles with the sauce. Serve immediately sprinkled with basil and parmesan cheese. I like to serve a salad and garlic bread on the side.
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