Skip to main content

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.




Comments

Post a Comment

Popular posts from this blog

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
Post a Comment
Read more

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir.  If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add r...
Post a Comment
Read more

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.
Post a Comment
Read more