Sunday, August 12, 2012

Seafood Linguine with bay scallops, manilla clams, and Oregon bay shrimp

was our Saturday night dinner. This was a first for me as I have never made clams before...well, I am happy to report that the experiment worked out...

It actually was very delicious and I so glad that the clams turned out...Oh, and just in case you are wondering the girls preferred their pasta - as usual - plain but they both tried the seafood and liked it a lot; clams were their favorite.

Seafood Linguine
Splash of olive oil
3-4 cloves of garlic finely chopped
3-4 TB of fresh thyme
1/2 C  White Wine

1 lb.    Manilla Clams
1/4 lb  Bay Scallops
1/4 lb. Bay Shrimp
1/4 lb. Snap Peas, cleaned and cut in thirds

1 lemon juiced
Salt, Pepper
Parmesiano Reggiano - optional
Linguine cooked al dente

1. Bring water to a boil, and add pasta
2. While pasta is cooking, heat olive oil in two different pans. When hot add garlic and thyme to one
    pot {the one for the clams) and sautee, when fragrant add the white wine, followed by the clams
    and cover.
3. While clams are in cooking in the pot - carefully sauté the bay scallops in the pan.  It only takes a
    couple of minutes, then add the snap peas and cover
4. Drain pasta
5. Take the clams off the heat and discard any clams that did not open.  Pour clams with liquid to
    the pan with the bay scallops.  Add lemon juice, salt, and pepper to taste.
6. Mix bay shrimp with the rest of the seafood
7. Place pasta in a serving bowl, pour seafood with juice and all over the pasta. Toss it all up and top
    - if using - with Paremsiano Regiano.


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