Linguine with spicy shellfish

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
1/2 tsp. Vanilla (optional)

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

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, or click here.

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