Linguine with spicy shellfish

INGREDIENTS: 
12 oz Imported Linguine
6 oz Hot Italian Sausage
1/2 Cup Extra-virgin olive oil
1 Large Shallot, minced
1/2 Cup Shredded basil leaves
1/2 Cup Grated Parmigiana-Reggiano
2 Large Garlic cloves, minced
2 Plum tomatoes, peeled and seeded
8 Littleneck clams, scrubbed
1 Cup clam juice
1 lb Mussels, scrubbed
12 oz Medium Gulf Shrimp
1/4 Cup Dry White Wine
Salt
1/2 tsp. Vanilla (optional)

STEPS:
In a 3 to 4 quart pot of boiling, sated water cook pasta to barely al dente. Drain and rinse in cold water. Return pasta to pot.

Cut sausage into 1/2 inch disks. Brown sausage in 1/4 cup of extra-virgin olive oil in small skillet.

Add sausage and liquid as well as wine to pot of pasta. Stir in 1/4 cup cheese and 2 tablespoon of basil.

In a heavy skillet over medium high heat, saute garlic and shallot in 1/4 cup of extra virgin olive oil until fragrant. Add clams and juice as well as chopped tomatoes. Cover and cook for about 5 minutes or until clams open. Add mussels, cover and cook until shells open. Once the mussels open, add shrimp and cook until done.

Using a ladle, transfer half of the liquid to the pasta in the pot and cook over high heat, tossing until pasta is al dente and heated through.

Divide the pasta between 4 bowls, spoon the shellfish evenly all aound. Sprinkle remaining cheese and chopped basil over each bowl.

Note: 1 teaspoon of Tony’s Cajun seasoning may be substituted for the hot sausage for spiciness.

Type of dish: Main entree
Servings: 4
Preparation time: 15 minutes
Cook time: 20 minutes
Difficulty level: Intermediate

The Italian Fisherman Restaurant
2503 Old Shell Road
Mobile, AL 36607
Open Wednesday through Saturday, 5:30 p.m. until 9pm.
Available for private parties
http://www.theitalianfisherman.net

SPECIAL EVENT INFORMATION:
Seven local chefs will put their skills to the test and compete head on during the second annual Chef Showdown May 22 to benefit the Leukemia & Lymphoma Society (LLS). Cancer survivor and LLS Man of the Year candidate Bob Mobley and his Hargrove Engineers + Constructors Teammates are hosting the event from 6:00 – 9:00 pm at 5 Rivers in Spanish Fort. The event is open to the public, and it will showcase a variety of specialty dishes including fresh seafood, beef, Italian and more.

For more information about the event or how to purchase tickets, contact Kaitlin Wylie at Hargrove Engineers + Constructors, kwylie@hargrove-epc.com or click here.

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