Skip to main content

Shellfish Pasta

This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh! There are so many great variations - every time I make this it is different and wonderful. Have fun and make it your own, you basically can'y go wrong.



4 Tbsp butter plus 1 Tbsp olive oil

1 large leek, cleaned and diced

1 onion, diced

1 jalapeño pepper, seeded and sliced

1 link Andouille sausage, diced (or bacon or pancetta, or Italian sausage)

4 cloves garlic, minced


2 lb fresh mussels

8 littleneck clams

1/2 lb bay scallops, haved

1 cup dry white wine

1/2 lb shrimp, peeled and deveined

2 Tbsp sundried tomatoes, minced (or 2 plum tomatoes, halved and then quartered, or 1 pint grape tomatoes)


1/2 lb favorite pasta

1 Tbsp capers, drained

Palmful fresh parsley, minced


Get a medium pot of well-salted water to the boil for the pasta.


In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the skillet for about 8-10 minutes, stirring often. Add the garlic and cook another 2-3 minutes.


This is a good time to cook your pasta.


While the pasta cooks, add the mussels and clams to the skillet.  Add the wine and cover the skillet.  Allow the shellfish to open (about 3-5 minutes). When the mussels and clams have opened, add the shrimp, tomatoes and capers, and stir. Re-cover the skillet and cook/steam for another 2-3 minutes, just until the shrimp turn pink and are cooked through (be careful not to overcook!).


Drain and plate the pasta. Top with the shellfish and garnish with parsley. Serve with lemon.


Serves 3-4.


Cook’s Notes: I think multicolor tortellini is a great pasta to serve this fun dish with. But I’ve made this for many people (in DE, ME, CT and CA) with many pastas, and they are all fantastic. Grape tomatoes are also a great substitute for plum (diced) tomatoes.










Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more