Monday, March 9, 2009

Winter Clam Bake

For Valentine's Day this year we made a fresh seafood pasta which I have been lazy to post. Although the flavors were amazing, the effort to get the crab meat out is something we won't be repeating. I'd recommend using preshelled crab or a mock for easier eating :)

The heat from the red pepper oil is a really nice background to the strong sauce and shellfish.

Sage Seafood Pasta
2 tbsp extra virgin olive oil
1/2 tsp red pepper flakes
3-4 green onions, chopped
1/2 onion, chopped
1/4 cup white wine
1/2 cup cream
1/2 batch fresh linguine pasta
2 tbsp Asiago cheese, grated
2 tbsp fresh sage, chopped
Salt/pepper to taste, about 1/4 tsp each

2 rock crab claws, washed
8-10 fresh mussels, washed
8-10 clams, washed
8-10 shrimp, deveined and washed

Prepare the fresh pasta and let dry. Start a large pot of water heating with salt.

In a 375 degree oven place the crab claws in seasoned water covered to 1/2 their height. Bake until done (about 20 minutes) or to other package specifications.

In a large pan heat oil with red pepper. Add onions, salt, and pepper; sauté till soft. Slowly add in wine and let evaporate. Add mussels and cover to let steam. Once the shells have opened strain from liquid and place in a warm location. Add clams to the remaining broth and cover till open. Remove and set aside with mussels.
Add cream to the broth and simmer on low. Cook the pasta in the preheated water for 2-3 minutes until it floats on top. Strain and add to the cream mixture. Add all the shell fish back in and cover letting the shrimp cook and other shells warm.

Top with Asiago and sage.

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