Both Dear Husband and I love seafood, so we decided to make seafood linguine. Dear Husband wanted mussels, but our fishmonger was out of it, so he settled for Littleneck Clams instead. And I chose huge sea scallops.
We did not use a recipe for this, but this is more or less what we did:
- Soaked the clams in water.
- Drained the clams and let them rest in the fridge for a bit.
- Made a sauce out of beer, finely diced shallots, onions, tomatoes, garlic, butter, thyme, banana peppers ( just because we had a ton in the yard) bay leaf, salt and pepper.
- We steamed the clams just until they opened, and got them out with a spider.
- Meanwhile, we cooked the linguine until it was al dente. We drained it and put it back in the pot.
- We took about half the clam sauce and dumped into the pasta, adding lemon zest and parsley. The rest of the sauce we poured over the clams.
- As for the scallops, I rinsed them, patted them dry, and put them in a smoking hot cast-iron skillet along with some olive oil and butter. I added some kosher salt and let it cook for two minutes in one side, turned them over and cooked for an additional minute. They came out perfect!
To accompany the pasta we made some rustic Italian bread, so delicious and crunchy just the way you get at nice Italian bakeries, I will post that recipe separately.
Scallops over seafood linguine.
Clams steaming in the sauce- it smelled GREAT!
Clams ready to be served- the sauce was terrific for dumking a hot, buttered slice of bread in.
Our rustic Italian bread, made from scratch.
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