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| Pasta di Frutti di Mare |
| Linguine with "fruits of the sea" There are several different shellfish in this recipe; if you can't find them all, simply use more of one or use something else that is fresh and local to you. Enjoy this dish with a dry white wine or sparkling lemonade. This recipe serves 2 Ingredients 1/2 pound Manila clams [or other small variety] 1/2 pound black mussels [PEI or otherwise] 1/2 pound sea snails 1 pound spiny lobster [or substitute langoustines or large prawns] 1 pound fresh linguine 3 tablespoons olive oil 3 garlic cloves, slivered 1 teaspoon chili flakes 2 tablespoons chopped Italian parsley 1/2 cup dry white wine 1 pint cherry tomatoes, cut in half 1 8 ounce can clam juice 1 tablespoon unsalted butter Method Clean and rinse the clams. Clean, rinse and de – beard the mussels. Gently crack the lobster shell so that it will cook appropriately. Boil the linguine noodles in a large pan of salted water just until al dente. Drain and toss with 1 tablespoon of olive oil. Cover to keep warm. In a large skillet, heat the remaining olive oil and gently sauté the garlic slivers for 2 to 3 minutes, until they turn translucent. Stir in the chili flakes, half of the parsley, and the white wine and cherry tomatoes. Pile the seafood into the skillet, and pour the clam juice over the top. Simmer for about 2 minutes or until the mussels and clams begin to open. Add the butter and toss a couple of times to coat the seafood with the sauce. Remove from heat. Discard any mussels or clams that did not open up. Scoop the warm linguine into serving bowls, and ladle shellfish and sauce over the top. Sprinkle with remaining parsley, and serve at once. |
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