Rael
Supper's Ready
Ok, I had the energy to get it together to put it out here. Linguine with scallops, shrimp, tilapia, and clams in a red sauce. Not real difficult, but timing plays into this one with preparing the pasta. Not my recipe, but I modified it from the one I found in a few ways. Wife loved this one. 
Serves 4
1 lb linguine
1 lb shrimp w/shells* (deveined)
1 lb sea scallops
¾ lb tilapia (or any whitefish in 1” chunks)
1 can (15 oz.) red clam sauce
*1 cup fish stock (made from shrimp shells, gnd blk pepper and Old Bay)
8 oz. spaghetti sauce (or tomato sauce)
Extra virgin olive oil
Sea salt
Fresh ground black pepper
1 cup dry white wine
1 medium onion, chopped
1 tsp bread crumbs (or more as needed)
2 tbsp parsley (dry flakes or chopped fresh)
Fresh grated parmesan cheese
The last part of this recipe happens quickly, so prep your boiling salted water for the pasta in advance. Linguine takes around 6 minutes in boiling water to be al dente consistency.
Wash all of the seafood, line them up on a layer of paper towels. Blot them with paper towels to make sure they’re dry (especially the scallops), then lightly season them with salt and pepper. Heat 3 tbsp of olive oil over med/high heat and sear the seafood on both sides (you’ll have to do this in small batches, and may have to add/heat up more olive oil to allow it to sear). Don’t go any more than a couple of minutes on each batch, or they’ll overcook. These will be cooking more once the sauce is made, so undercooking at this point is good (you just want a good sear). Once seared, set aside.
Remove the shells from the shrimp (tails, too) and cover them in a small sauce pot with 2 cups of cold water, black pepper, and 1/2 tsp of Old Bay. Boil/simmer and reduce the 2 cups to 1 cup of stock. Drain the shells (finely, through a few layers of cheese cloth is best) and save the shrimp stock for the sauce later.
Hopefully your pasta water is boiling by now (time to put in the linguine), because this last part is fairly quick (unless you need to thicken the sauce with bread crumbs).
In a large sauce pot or stock pot, heat up 3 tbsp olive oil until it’s very hot. Keep at med/high heat. Add the chopped onion and stir continually until onion starts to become translucent (a couple of minutes), then add the garlic and mix it in. Don’t let the garlic burn. Only a minute or so on high heat (until it starts sizzling), then add some salt/pepper and half of the wine. Simmer it down and continually stir until the wine is almost completely evaporated.
Add the rest of the wine, the spaghetti sauce, the red clam sauce and shrimp stock into the mix, still stirring for a couple of minutes. Taste the sauce to see if it needs salt/pepper. If the sauce is too thin, this is the time to thicken it up a little. A pinch of bread crumbs at a time until you like the thickness, then add the seafood back into the sauce (hopefully the pasta is done by now). Stir for a couple of minutes, then turn off the heat.
Pour the seafood over the pasta and sprinkle parsley and parmesan cheese to taste.
Enjoy!
Serves 4
1 lb linguine
1 lb shrimp w/shells* (deveined)
1 lb sea scallops
¾ lb tilapia (or any whitefish in 1” chunks)
1 can (15 oz.) red clam sauce
*1 cup fish stock (made from shrimp shells, gnd blk pepper and Old Bay)
8 oz. spaghetti sauce (or tomato sauce)
Extra virgin olive oil
Sea salt
Fresh ground black pepper
1 cup dry white wine
1 medium onion, chopped
1 tsp bread crumbs (or more as needed)
2 tbsp parsley (dry flakes or chopped fresh)
Fresh grated parmesan cheese
The last part of this recipe happens quickly, so prep your boiling salted water for the pasta in advance. Linguine takes around 6 minutes in boiling water to be al dente consistency.
Wash all of the seafood, line them up on a layer of paper towels. Blot them with paper towels to make sure they’re dry (especially the scallops), then lightly season them with salt and pepper. Heat 3 tbsp of olive oil over med/high heat and sear the seafood on both sides (you’ll have to do this in small batches, and may have to add/heat up more olive oil to allow it to sear). Don’t go any more than a couple of minutes on each batch, or they’ll overcook. These will be cooking more once the sauce is made, so undercooking at this point is good (you just want a good sear). Once seared, set aside.
Remove the shells from the shrimp (tails, too) and cover them in a small sauce pot with 2 cups of cold water, black pepper, and 1/2 tsp of Old Bay. Boil/simmer and reduce the 2 cups to 1 cup of stock. Drain the shells (finely, through a few layers of cheese cloth is best) and save the shrimp stock for the sauce later.
Hopefully your pasta water is boiling by now (time to put in the linguine), because this last part is fairly quick (unless you need to thicken the sauce with bread crumbs).
In a large sauce pot or stock pot, heat up 3 tbsp olive oil until it’s very hot. Keep at med/high heat. Add the chopped onion and stir continually until onion starts to become translucent (a couple of minutes), then add the garlic and mix it in. Don’t let the garlic burn. Only a minute or so on high heat (until it starts sizzling), then add some salt/pepper and half of the wine. Simmer it down and continually stir until the wine is almost completely evaporated.
Add the rest of the wine, the spaghetti sauce, the red clam sauce and shrimp stock into the mix, still stirring for a couple of minutes. Taste the sauce to see if it needs salt/pepper. If the sauce is too thin, this is the time to thicken it up a little. A pinch of bread crumbs at a time until you like the thickness, then add the seafood back into the sauce (hopefully the pasta is done by now). Stir for a couple of minutes, then turn off the heat.
Pour the seafood over the pasta and sprinkle parsley and parmesan cheese to taste.
Enjoy!
