image Spotlight on…Seafood Linguine

August 2nd, 2012 by Von Luger

Seafood linguine is a popular dish on the menu and is well liked by those who order it. It’s a dish that will highlight the fact that we are not just a steakhouse and have many options on the menu other than our famous prime aged beef.

It is packed with an array of seafood including sea scallops, shrimp, clams, mussels, chopped clams, calamari and lump crab meat. All of this tossed with al dente linguine, white wine, garlic and other herbs and spices make for a truly amazing dish.

Our Recipe

For the Clam Sauce:

Extra virgin olive oil 1/4 c

Sliced fresh garlic 1/4 c

White wine 1/2c

Dried oregano 1t

Dried basil 1t

Red pepper flake 1/2t

Fresh thyme 1T chopped

Chopped clams 1c

Clam juice 1/2c

In a medium sized pot over medium heat add the olive oil and garlic and lightly simmer until the aroma of the garlic softens, about two minutes. Add the white wine and herbs and reduce by half.  Then add the chopped clams and clam juice and simmer lightly for approximately ten minutes. The sauce can be made up to a day in advance and held in the refrigerator.

For two portions of pasta:

1/2# linguine-cooked to al dente

4 ea U10 scallops

4 ea 8/12 shrimp

2T butter

1t chopped garlic

8 ea mussels

4 ea clams

4 oz calamari

4 oz lump crab

2 c  clam sauce:premade

In a large sauté pan over high heat add 2T oil.  When oil is hot add scallops and shrimp and sear on both sides until lightly browned. Remove from pan and add butter, garlic, clams and mussels and lightly sauté. Add clam sauce and cover until clams and mussels have opened.  Once open, reintroduce the scallops and shrimp in to the pan and add the calamari and crab meat and heat through. Toss with the linguine and serve.

Bon Appetite!

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