This recipe was passed down to me from my mother. It’s a simple dish but tastes like it’s from a 5-star restaurant. It’s incredibly simple to make and takes all of about 15-20 minutes from start to finish. The key is finding quality ingredients! For this dish, I went to my local Wegman’s to see what looked good. Wegman’s is more on the expensive side when it comes to groceries but I find their seafood is pretty reliable.
You don’t have to use the exact seafood I bought. You can really make it with whatever you like… muscles, calamari, any kind of white flakey fish. I find that cod is a great fish for this recipe but if your local store has something else in season be adventurous! I prefer to buy wild-caught for all my seafood but occasionally farm-raised is all you can find. There’s nothing wrong with farm-raised. Sometimes it even tastes better depending on what you buy. I actually really dislike wild-caught salmon and find farm-raised much more delicious. Use your judgment!
Garlic White Wine Seafood Pasta
Ingredients
- 1/2 lb raw deveined shrimp
- 1/2 lb sea scallops
- 1 small filet of cod
- 1 bag of little neck clams
- 4 cloves of garlic
- 1 cup of cherry tomatoes halved
- 3 tbs of butter
- 3 tbs of extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp of freshly ground black pepper
- 1/2 cup dry white wine
- 4 tbs of parsley chopped
- parmesan cheese for grating
Instructions
- Prepare the clams by soaking them in the sink or in a large bowl. Allow them to soak for about 5 minutes or so and then dump the water and refill the bowl. Repeat this process 4-5 times or until you see no sign of sediment in the bottom of the bowl. If you bought muscles you will need to do this step for them as well.
- Peel and rinse the shrimp and set aside. If the scallops are large cut in half. Cut the filet into large chunks.
- In a large deep frying pan or a wok add the butter, oil, garlic, salt, and pepper and sauté on medium-low heat until fragrant.
- Add in the tomatoes and turn heat to medium. When the tomatoes burst and become sauce like add in the clams.
- Stir the clams in the sauce until coated and then add the wine. Cover with a lid. Turn the heat to medium high.
- Keep watch on the pan. When the clams begin to open slightly nestle the remainder of the seafood between the clams and put the lid back on.
- When the fish is no longer translucent and the shrimp turn pink turn off the heat and keep covered.
- Serve seafood and broth over a bed of linguine and top with parsley and parmesan cheese. Enjoy!