Wednesday, February 17

Seafood Linguine

We had our special dinner for Valentine's last night.  DH is in restaurant management, so it goes without saying (but I'll say it anyway) that he worked late on Valentine's.  Go figure!  :)

This recipe was inspired by the Pioneer Woman's Linguine with Clam Sauce, which is what I was going to make.  However, I decided to add some other seafood to it, because, well, I can.  And DH and I both love seafood.  And we don't eat it that often, so I thought I would go all out.  Anytime I go to Olive Garden, I always order their Seafood Linguine .  I love it and well, I'm in a rut.  But that's okay, because I really, really like the Seafood Linguine rut.

You will need:

1 pound linguine
1 Tbsp olive oil
3 Tbsp butter
3 garlic cloves
4 Tbsp flour
Two 6.5 ounce cans minced clams, drained
1/2 pound small scallops
1/2 pound shrimp, tails removed, coarsely chopped
1 1/4 cup heavy cream
3/4 cup chicken stock (or you could use the clam juice)
lemon juice, to taste
2 Tbsp flat leaf parsley, chopped
Salt & Pepper, to taste
Grated Parmesan Cheese

Cook linguine according to package directions--you want your pasta to be al dente

Heat olive oil and butter in large sauce pan, adding garlic and cooking until softened.  Be careful not burn the garlic.  Add flour and cook for 2-3 minutes.  This is a roux. Add the shrimp and scallops and cook through.  Add the clams and pour in the cream and stock.  Cook over low heat until thickened.  Add lemon juice and salt and pepper to taste.  Stir in parsley.  Mix in pasta and serve.  Garnish with Parmesan and parsley.

 Super easy and super yummy!


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