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Christmas Eve 2013 Shellfish and Pasta

Recipe serves 4. Adjust as necessary.

1 lb linguini or pasta of choice
1 lb mussels, cleaned, debearded
8-10 little neck clams, cleaned
8 large sea scallops
1 small onion or two shallots, small dice
3-4 cloves of garlic, minced
1/2 cup dry white wine
2 cups cherry or other small tomatoes, whole
1 lb baby arugula, washed
Salt
Pepper
Olive oil
Grated hard Italian cheese (pecorino, parmesan, romano, etc.)

Bring a large pot of water to boil for the pasta. Add the pasta and cook until al dente. Reserve a cup of the cooking liquid. Drain and keep warm. This can be done while cooking the shellfish.
Heat a large sauté pan with some olive oil. Sear the scallops until browned on each side, and remove to a plate. Tent with some foil to keep warm. You will be heating the scallops again, so there is no need to cook them all the way through at this point.
Add a bit more oil to the pan, and sauté the onion until translucent.
Add the garlic and sauté for 15 seconds, stirring constantly.
Add the white wine and clams. Cover and toss. Cook for 3-4 minutes.
Add the mussels, cover and toss.
If mussels are done before the clams, remove them from the pan using tongs.

When mussels and clams are opened, remove all from the pan, add tomatoes to the pan, and turn heat down to a medium simmer. Stir occasionally.
Remove the meat from the shellfish over a bowl, capturing all of the juices from the shells.
When the tomatoes have started to just soften, Add the clams, mussels, scallops and arugula to the pan. Stir well.
If the sauce is a bit dry, add some of the cooking liquid from the pasta.
Add the pasta, salt and pepper. Toss to mix well.
Serve into pre-heated bowls.




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