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Seafood Linguine Recipe

Name: Flying Otter Grills Seafood Linguine Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 1 pound Mussels; 1 pound Clams; 1 pound Prawns (shrimp); 1 pound Halibut; 1 pound Salmon; 4 tablespoons Butter; 4 cloves Garlic, minced; 1 cup Shallots, chopped; 1 cup White wine; 1 cup Heavy cream; 2 tablespoons Parsley, chopped; 1 to taste Salt; 1 to taste Black pepper; 1 loaf Baguette or Italian bread; 1 cup Butter, softened; 2 cloves Garlic, minced

Inspired by Flying Otter Grill

Time1h 30m

Serves4

Fresh made pasta with mussels, clams, prawns, halibut, salmon in a white wine cream sauce, served with garlic toast

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Mer Soleil "Reserve Chardonnay"

Santa Lucia Highlands, CA

rich · buttery · citrusy

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Ingredients

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Pasta

2 cups 00 bread flour

3 large Eggs

Seafood

1 pound Mussels

1 pound Clams

1 pound Prawns (shrimp)

1 pound Halibut

1 pound Salmon

Sauce

4 tablespoons Butter

4 cloves Garlic, minced

1 cup Shallots, chopped

1 cup White wine

1 cup Heavy cream

2 tablespoons Parsley, chopped

1 to taste Celtic sea salt

1 to taste black pepper

Garlic Toast

1 loaf Baguette or Italian bread

1 cup Butter, softened

2 cloves Garlic, minced

Method

Pasta Preparation

Make the Pasta

In a large bowl, combine flour and eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.

Seafood Cooking

Cook the Seafood

In a large pot, bring water to a boil and add mussels and clams. Cook until they open, about 5-7 minutes. Remove and set aside. In a pan, sauté prawns, halibut, and salmon until cooked through, about 3-4 minutes per side.

Sauce Preparation

Make the Sauce

In a large skillet, melt butter over medium heat. Add garlic and shallots, sauté until fragrant. Pour in white wine and let it reduce for 2-3 minutes. Stir in heavy cream, and simmer for 5 minutes. Add seafood, parsley, salt, and pepper.

Pasta Cooking

Cook the Pasta

Roll out the rested pasta dough and cut into linguine shape. Cook in boiling salted water for 2-3 minutes or until al dente. Drain and add to the sauce.

Garlic Toast Preparation

Make Garlic Toast

Combine softened butter and minced garlic. Spread on sliced baguette. Toast in the oven at 375°F (190°C) for about 10 minutes or until golden.

Serving

Serve

Plate the seafood linguine and top with extra sauce. Serve with garlic toast on the side.