Tuesday, September 22, 2020

Seafood Linguine


Seafood Linguine



We make this delicious seafood linguine two or 3 times a year; nearly always to mark special occasions like birthdays, Christmas or family celebrations. this is often not difficult to try to to and that we are usually all met within the kitchen with a glass of wine and everybody steps in to assist .

INGREDIENTS
500g (1 lb) of linguine pasta
⅓ cup of butter
2 large shallots, finely diced
2-3 garlic cloves, finely chopped
1½ cup topping (35% milk fat)
½ cup freshly grated parmesan
2 tablespoons chopped parsley
1 can of frozen lobster chunks, thawed and broken into pieces (you also can use one or two cups of freshly cooked minced lobster meat.)
12-15 large clams, remove the stems
2 cups frozen cooked prawns, thawed
salt and pepper to taste

INSTRUCTIONS
1.Melt butter during a large skillet.
2.Add onion and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
3.Add more butter if necessary, and cook the clams until they're brown on each side (about 2-3 minutes per side)
4.While cooking the pasta consistent with package directions, until hard , drain and reserve 1/4 cup of pasta water.
5.Add the lobster, shrimp, cream, and shallot / garlic mixture to the skillet crammed with clams.
6.Heat over medium / low heat until cream is simmering.
7.Add parmesan, salt, pepper and parsley to the seafood mixture, keep warm.
8.Add linguine and pasta water to the seafood mixture, stir and serve immediately.