Seafood Linguine With Herbed Wine And Clam Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I decided to host a girls-night birthday dinner party for my dear friend Barbara. I went at lunch to see what looked good on the seafood front at my grocer. I ended up with shrimp, sea scallops, littleneck clams, lump crab meat, clam juice and several bottles of good Chardonnay. Read more . I supplemented the full bottle of wine with two cups of clam juice and it came out wonderfully. Have extra clam juice on hand to add as needed, if the linguine gets too dry during cooking – and make sure you adjust for salt at the end. Mine needed extra salt. This recipe is roughly adapted from a Bon Appétit recipe. I served this with a simple salad and garlic bread made from toasted homemade baguette sliced on the diagonal. Serve with a good white wine as I did. This is one sexy, succulent and delicious plate - perfect for treating anyone you care for. The girls loved it. Enjoy! Ingredients:
1/2 cup (1 stick) unsalted butter |
6 tablespoons olive oil |
3 onions, chopped |
8 garlic cloves, peeled, smashed |
4 medium roma tomatoes, cored, chopped |
4 cups dry white wine |
2 cups fish stock or clam juice (have a little extra clam juice or fish stock on hand in case you need it) |
24 small littleneck clams, scrubbed (i asked for two dozen and my seafood guy gave me 27, bless him - and they were all good...so i used 27) |
1 lb. 21-25 count shrimp, shelled and deveined |
1 lb. medium sea scallops |
8 oz. cooked jumbo lump crab meat |
2/3 cup thinly sliced fresh basil leaves |
1/2 cup chopped fresh parsley |
1/4 cup chopped fresh oregano |
1 teaspoon of dried crushed red pepper |
salt and cracked black pepper to taste |
16 ounces linguine |
Directions:
1. Melt butter with 4 tbsp. of olive oil in heavy large pot over medium heat. (I like to cook the butter out a bit until it stops foaming and starts to slightly brown in the oil. Don't let it go too far or it will get bitter. Stir a lot while this is happening.) Add onions and cook until soft, stirring occasionally, about 5-7 minutes.
2. Add garlic and cook 1 minute. Add tomatoes and cook until they begin to soften, stirring often, about 2-3 minutes.
3. Add white wine and 2 cups of fish stock/clam juice and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors.
4. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate.
5. Heat a separate heavy skillet over medium high heat. Add 2 tbsp. of olive oil and sauté/lightly brown sea scallops. Only cook about 2 minutes per side. You want them slightly underdone as they will cook a bit more in the final addition to the pasta. **Be sure and cook in batches - I think I had three or four batches. Overcrowding the pan will cause the scallops to steam and not brown. It's not the worse thing in the world if you do that - but be patient and cook in batches for best color, flavor and presentation. Plate and save. I loosely covered my platter of scallops with foil and stuck the platter in an preheated 200 F oven. That way they stay warm and out of the drafts.
6. Add the shrimp to the same pan in batches (don't overcrowd) and cook about 2 minutes per side. You want them to be slightly underdone as well - they will also finish in the final dish). They will just start turning pink on both sides.
7. Add shrimp to scallop platter and re-cover loosely with foil - return to oven.
8. Bring your broth to boil. Add clams, cover, and cook until the clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil and move to oven to keep warm.
9. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil gently over medium high heat until pasta is almost tender but still very firm to the tooth (timing will vary depending on what brand of linguine you use - I think mine went for about 9 minutes to this point). Stir often and add broth/clam juice by tablespoonfuls if too dry. With about 1 minute to go, I gently folded in the lump crab meat with tongs. Be gentle here - try not to break the crab up.
10. Return clams, scallops, shrimp with any accumulated juices to top of pasta in pot. Cover and reduce heat to low. Simmer until seafood is heated through and pasta is tender but still al dente, about 3 minutes longer. Season to taste with salt and pepper.
11. Transfer linguine and seafood mixture to large shallow platter and serve. Sprinkle with parsley.
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