Linguine Misto Mare

I was looking through my posts and I haven’t done a seafood medley pasta dish yet.

I just have to say, my scallops were cooked to the utmost perfection.

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Serves 4.

[100% organic, wild scallops, environmentally sustainable shrimp, PEI mussels, Manila clams]

For the Seafood Medley

  • 1 lb shrimp, with head and shell on
  • 4 sea scallops
  • 1 lb mussels
  • 1 lb clams
  • Olive oil
  • Salt and white pepper

Peel the shrimp but keep the tails intact. Reserve heads and shrimp shells for shrimp stock.

Clean, scrub, and soak mussels and clams in salted cold water for 15 minutes. De-beard mussels. Cook mussels and clams, separately or together, using simple aromatics (shallots, parsley stems, garlic, black peppercorns, bay leaves, and dry white wine). Strain each jus for future use and keep shellfish warm.

Heat a large pan over high heat and when the pan is hot, add in 2 TBS olive oil. Season the shrimp with salt and white pepper and sauté. Cook until shrimp are curled and pink but not quite cooked through. Remove the shrimp with a slotted spoon and place in a bowl. Sear the scallops in a clean pan and also keep them a little undercooked so when you put the shrimp and the scallops into the sauce, the residual heat from the sauce will continue cooking the seafood.

For the Shrimp Stock

  • Reserved shrimp heads and shells
  • 1 TBS olive oil
  • 1 cup dry white wine
  • 3 cups water
  • Bouquet garni

Heat a medium saucepan over medium-high heat and when the pan is hot, add olive oil and the shrimp heads and shells. Sauté until the shells turn red. Add the wine, water, and a loose bouqent garni, and bring to a boil. Reduce the heat and simmer the stock for 30 minutes.

Turn off the heat and let the stock sit for 30 minutes for the flavor to deepen. Strain the liquid and discard solids.

For the Sauce

  • ½ head garlic, finely minced
  • 2 onions, finely chopped
  • 2 thyme sprigs
  • 2 tsp red chili pepper flakes
  • 2 TBS tomato paste
  • Reserved shrimp stock
  • 1 cup crushed tomatoes, with juice
  • ¼ cup parsley, finely chopped
  • Olive oil
  • Salt and white pepper

In a large pan on medium-high heat, add 2 TBS of olive oil and sauté the chopped onions, until the onions start to soften. Add the garlic, thyme, and crushed chili red pepper flakes, tomato paste, and sauté for 1 minute. Pour in the shrimp stock and bring it to a boil. Reduce to about 1 cup, scraping the bottom of the pan to dissolve any browned bits that may be there.

Add the crushed tomatoes, season with salt and white pepper, and bring to a boil. Reduce the heat so the sauce is simmering and cook for another 10 minutes. Add the parsley and seafood, cover, and turn off the heat.

For the Linguine

  • 1 lb linguine
  • Few drops of oil
  • Salt

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook until al dente, drain, and toss with sauce.

TO ASSEMBLE

Spoon pasta and seafood into bowls, either serve scallops whole to each plate or cut into quarters. Drizzle extra sauce and serve with toasted bread!

Tiger Shrimp & Littleneck Clams with Sweet Corn, Tarragon, Parsley, Toasted Garlic Baguette

This was the dish that I didn’t want to let go since my original plans fell through. I love shrimp. I’m sure you already know that by now. Why is it that all the best sauces end up in little quantities? This sauce was SO, SO, SO, SOOOOO GOOD!

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[100% organic]

For the Sauce

  • Reserved shrimp shells
  • 1 onion, thinly sliced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup dry white wine
  • Bouquet garni, loose
  • 1 cup yellow sweet corn
  • Beurre manié
  • Cream, as needed
  • Tarragon, whole sprigs and leaves finely chopped
  • Parsley, stems reserved for stock and leaves finely chopped
  • Canola oil
  • (Optional: fish stock)

Peel, clean, devein shrimp but leave tail intact. Reserve shells for stock. Set aside and place back in fridge.

(Since this recipe only serves two, the shells from 10 shrimp is barely enough to make a nice stock. If you have reserved shells and heads in your freezer, use those or lobster scraps.)

In a hot pan, brown shrimp shells but be careful not to burn. Once shells are a nice deep orange color, sweat and then caramelize the mirepoix (onions, carrots, celery). Deglaze with wine and reduce until almost dry. Add fish stock and then enough water to cover and add in loose bouquet garni with a few tarragon sprigs. Simmer for 40 minutes.

Strain stock and transfer to a clean saucepan. Reduce by half and add in beurre manie bit by bit until the sauce coats the back of a spoon. Add in yellow corn and cook until heated, 1-2 minutes. Add some cream to desired consistency, season and adjust seasoning. Keep warm.

For the Garlic Baguette

  • ¼ cup butter, room temperature
  • 2 garlic heads, minced
  • ¼ parsley leaves, finely chopped
  • Baguette
  • Salt

Mix the minced garlic and chopped parsley into the soft butter to make a paste. Season garlic butter paste.

Cut baguette diagonally, spread garlic butter, and toast in oven at 300°F until crispy.

For the Garniture

  • 10 tiger shrimp
  • 10 little neck clams
  • Aromatics
  • ¼ cup dry white wine
  • Salt and freshly ground pepper

Soak clams in salted water for 10 minutes. In a very hot pan, add clams, aromatics (garlic clove, parsley stems, whole black peppercorns, tarragon sprig), and wine. Cook until fully opened 3-5 minutes. Keep clams warm and in some of its cooking liquid.

Season shrimp with salt and black pepper and sear in a hot pan.

TO ASSEMBLE

At the very last moment, toss the chopped parsley and tarragon into the sauce. Arrange shrimp and clams in a bowl and spoon sauce over. Serve with toasted baguette slices.

Squid Ink Risotto with Seared Sea Scallops, Calamari & Cherrystone Clams, Pistachio Cilantro Quenelle, and a Saffron Dashi Velouté

This dish totally didn’t turn out the way that I had planned but as Tim Gunn says on Project Runway, “Make it work!” I made it work.

My original plan failed because of my crappy food processor. I’m still using the same one when I was back in Texas. It’s so small and the plastic pieces keep on breaking and the speed is quite weak… I also wanted calamari tentacles but at Whole Foods, they only had the tubes. Anyway, the final product was quite delicious.

[100% organic, wild sea scallops, calamari from Thailand, clams from USA]

For the Risotto

  • 2 garlic cloves, minced
  • 1 shallot, minced
  • ¼ cup Arborio rice
  • ½ cup white wine
  • 1 TBS olive oil
  • 2 TBS butter
  • 6 cups dashi stock
  • 2 TBS squid ink
  • ¼ cup parmesan, freshly grated
  • Salt & pepper

Heat up the stock and keep simmering at low heat. In a pan on medium-low heat, melt the butter and heat up the olive oil. Sweat the garlic and shallots and sweat until translucent. Stir in the rice and make sure the butter and oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.

Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 20-30 minutes. Before adding the last addition of stock, stir in the squid ink.

When risotto is done, season with salt and pepper. Then fold in the grated cheese and combine well. Adjust seasoning and keep warm.

For the Pistachio Cilantro Quenelles

  • ¼ cup pistachios
  • 1 cup cilantro leaves, and extra for ganish
  • 2 TBS miso
  • 1 lemon, juiced
  • Salt & pepper

The miso already has a lot of salt in it so be mindful of when you season. Put everything into the food processor and blend until desired consistency. Remove and set aside.

For the Calamari

  • 3 calamari tubes
  • Canola oil
  • Salt & pepper

Slice the tubes into rings. Sauté the calamari for 1-2 minutes and season with salt and pepper. Drain from pan and keep warm.

For the Clams & Velouté

  • 2 cups dashi stock
  • Pinch saffron threads
  • 4 Cherrystone clams
  • 2 TBS butter
  • 2 TBS AP flour
  • Salt

If you have remaining dashi stock from the risotto, add that to the 2 cups for the velouté. Place the saffron into warm dashi stock and let it infuse for 15 minutes. Season lightly with salt. Add in the clams and bring to a slow simmer. Once the clams have fully opened, they are ready.

Remove clams from shells and keep warm. Strain dashi through a strainer lined with cheesecloth and into another pot. Slowly whisk in the butter and flour, to make the roux, and once sauce as thickened, adjust for seasoning and keep warm.

For the Scallops

  • 4 colossal sea scallops
  • Canola oil
  • Salt & freshly ground black pepper

Heat a pan over high heat and add in enough canola oil to cover the bottom of the pan. Before you add in the scallops, you should see the tiniest bit of smoke. Season scallops with salt and pepper. Once you put the scallops into the pan, DO NOT MOVE THEM and turn heat to medium. Cook scallops for 2-3 minutes on each side, depending on how big your scallops are.

TO ASSEMBLE

In a ring mold, pack the risotto. Top with the calamari rings and clams. Place scallops on the plate, drizzle velouté over scallops and top of risotto and calamari. Using two spoons, make quenelles from the pistachio cilantro mixture.

New England Clam Chowder

Most people think of eating New England Clam Chowder exclusively as a winter comfort food but I like to eat chowder when it’s hot outside too. It’s been strangely warm and humid in NYC for the past week and I hate it. I hate humidity. Anyway, before going to Chinatown this morning, I woke up to the idea of eating clam chowder. I’ve never made it before but whenever I go to Boston (which is quite frequent), the first thing I do is get a cup of clam chowder and just sit there smiling and mmm-ing. I don’t have the time to make the real nice clam stock and I’m sure it would make the chowder taste even better.

[100% organic, clams from Maine]

  • 4 slices bacon
  • 1 onion, finely diced
  • Three 8 oz. bottles clam juice
  • 2 cups water
  • 1½ lbs Idaho potatoes (around 3), peeled and cut into small dice
  • 40 unsalted saltine crackers, crushed
  • 1 thyme sprig
  • 1 bay leaf
  • 1 lb chopped clams, drained
  • One 10.5 oz. clam sauce
  • 2 cups heavy cream
  • Salt & pepper

Cook the bacon in a pan over medium-heat until soft, a couple of minutes. Then add the diced onions, and cook until translucent, about 5 minutes on medium-heat. Add in the clam juice, water, potatoes, thyme, bay leaf, and the crushed saltines (I put them into a ziplock bag and crushed them with my fingers).

Bring the mixture to a boil and then reduce the heat to a low simmer. Make sure to stir occasionally so that mixture doesn’t stick to the bottom of the pan. Season with salt and pepper.

After 30 minutes, reduce the heat to low and add in the clams, cooking for another 5 minutes. Then stir in the heavy cream, completely, and adjust seasoning with salt and freshly ground pepper. Then turn off heat.

Garnish with crispy bacon pieces and basil leaves, and serve with saltine crackers. I also like to add shredded cheddar cheese to the chowder.

Linguine with Clams & Tomatoes

What is wrong with me?! I always forget to make garlic bread!

[100% organic & wild]

  • ½ lb linguine
  • 1 lb clams
  • 4 TBS olive oil
  • 2 TBS butter
  • 2 TBS red pepper flakes
  • Half bulb garlic, minced
  • 2 bird’s eye chili peppers
  • ½ cup flat-leaf parsley, finely chopped
  • One 14 oz. can crushed tomatoes, without juices
  • 1 cup dry white wine
  • Salt & pepper to taste

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm). Save a cup of pasta water.

Heat the oil on medium heat, then melt the butter and sauté the garlic. After 30 seconds, turn heat to high, add in the clams, wine, parsley, tomatoes, pepper flakes, and season generously with salt & pepper.

When the clams open, around 7-8 minutes, add the pasta to the clams and use some pasta water if dry. Cook for 1 minute. Serve immediately.

Spicy Thai Clams

I guess this picture doesn’t look much different than the Steamed Clams with Fresh Clams post. But don’t worry, this is cooked with different ingredients!

[100% organic, wild clams from Malaysia]

  • 1 lb clams, scrubbed
  • 1 TBS butter
  • 2 TBS olive oil
  • 4 garlic cloves, minced
  • 2 fresh chili peppers, thinly sliced
  • ½ cup white wine
  • ¼ Thai basil leaves, chopped
  • 4 TBS flat-leaf parsley
  • 3 TBS fish sauce
  • 2 TBS oyster sauce
  • Salt & pepper

In a wok, melt the butter and olive oil. Add the garlic and chili peppers, and cook for 1 minute. Add in the clams, wine, and basil. Cook for 2 minutes. Then quickly add in the fish sauce and oyster sauce.

Cook until clams open. Serve immediately.