Recipe

Seafood Linguine With Herbed Wine And Clam Broth Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 9 months, 2 weeks ago 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 seve... More Prep:20m Cook:30m Servings:8	Lunasea
	butter olive oil onions garlic roma tomatoes white wine fish stock or clam juice littelneck clams sea scallops lump crab meat basil parsley oregano red pepper flakes salt pepper linguine

Does this look good? Yeah! / Nope

Fans

gagagrits

peetabear

brianna

choclytcan

borinda

bluewatera

krumkake

trigger

juels

binky67

txbackyard

linda2230

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

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.

Add garlic and cook 1 minute. Add tomatoes and cook until they begin to soften, stirring often, about 2-3 minutes.

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.

DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate.

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.

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.

Add shrimp to scallop platter and re-cover loosely with foil - return to oven.

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.

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.

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.

Transfer linguine and seafood mixture to large shallow platter and serve. Sprinkle with parsley.

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Comments

linda2230 9 months, 2 weeks ago said:
This looks absolutely delicious. I have saved it and will give it 5 forks.

txbackyardcook 9 months, 2 weeks ago said:
AWESOME......BRING IT ON BABY! THIS A RED WINE DISH :)

bluewaterandsand 9 months, 2 weeks ago said:
Superb! I love everything you have in there. Now I'm hungry,lol.

meileen 9 months, 2 weeks ago said:
Wow! I'm very excited about this recipe!

brianna 9 months, 2 weeks ago said:
Now this is my kind of meal. It looks & sounds delicious & I can't wait to sample it myself. 5 forks my friend & flagged as beautiful.

trigger 9 months, 2 weeks ago said:
Oh my dear Vickie your friend Barbara and the gals must have flipped out over this divine recipe.
It turned out so gorgeous a true work of culinary art and a dream for the mouth. I would love to have crashed that party and devour such a fantastic plate of seafood prepared in a luxurious clam and wine based sauce.
Bravo my hat is off to you.
1000 forks and a smile from ear to ear.

gagagrits 9 months, 2 weeks ago said:
I'm coming with trigger to crash your next party, this is marvelous darlin', I can't wait to try it, has alittle of everything I love. Thanks Luna for a great post....:)

juels 9 months, 2 weeks ago said:
I agree with Michael, your friends are so lucky! Triple wow on this one! This is a very lovely combo of seafood and I love the fresh herbs here, they all compliment the dish nicely! 1000 forks and knives and spoons for you, and a beauty flag!

borinda 9 months, 2 weeks ago said:
I'm sorry I missed this fest, the recipe had me salivating just reading it. Clearly it is good to be your friend and your guest. Really nicely done.

ttaaccoo 9 months, 2 weeks ago said:
Your lucky girl friends, Miss Luna Sea. The Food Channel is missing out on your fantastic acts/presentations, Ms. Fooooodie!!

Thankyou for all that you share with us! Keep it up, Girlfriend!! 555555555 times 5K!!

trish

peetabear 9 months, 2 weeks ago said:
This is over the top!!! great post... ^5

krumkake 9 months, 1 week ago said:
HOW did I miss this one? And HOW do I get invited to your next party?!? You are one very gracious hostess, with some of the best menus... then you go and take pictures so we can really get the drool factor goin' - you ROCK!

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