Shell’s Seafood Pasta
Where my parents live is not a lot like Kuwait, but is alike in one wonderful way – Seafood! I grew up on the water. Shrimp and crab, oysters, clams – all were cheap and plentiful.
I would like to tell you that this is my original recipe, but it isn’t. It is served at a chain of restaurants in Florida called Shells. If you get a chance to go there, go! Everything is delicious, and the prices are reasonable. This is not your white tablecloth kind of restaurant; it is a down-home kind of place, full of families and children, and truly delicious food.
SHELLS SEAFOOD PASTA
1 lb. Linguini, cooked and drained
1 oz. Butter
4 oz. Mussel meat
6 oz. Chopped clams
10 oz. Scallops, raw
12 oz. Peeled shrimp, raw
4 oz. Olive oil
4 oz. White wine
8 cloves Garlic, finely chopped
2 dashes Soy Sauce
16 oz. Heavy cream
Salt & pepper to taste
1. Cook linguini in salted water with butter until al dente; drain and set aside
2. Combine olive oil, white wine, garlic, soy sauce, and cream in a sauce pan and bring to a boil.
3. Add cooked linguini and drained seafood mix. Sautee, stirring gently, for about 10 minutes, until seafood is done and sauce has creamy consistency. Serve in warm serving dishes with shredded parmigiana reggiano. Garnish with chopped parsley, if desired.
(You don’t have to use scallops – use chunks of grouper (hammour) or whatever white fish is plentiful. Substitute a fish stock for the white wine.)