FISHERMAN'S WHARF SHELLFISH LINGUINE

Del Mar Sauce

Ingredients Weight Measure
Olive oil 1/2 cup
Butter, at room temperature 1/4 cup
Garlic, fresh, finely chopped 1/2 cup
Basil, fresh, thinly sliced 1/2 cup
Roma tomatoes, seeded, medium diced 1-3/4 lbs.
Green onions, thinly sliced 1 cup
Cognac 1/4 cup
White wine 1 cup
Lobster base 3 oz.
Clam base 2 oz.
Water 3 qts.
TABASCO® brand Original Red Sauce 1 Tbsp.
Black pepper, ground 1 tsp.
Onions, finely diced 4 oz.

Shellfish Linguine

Ingredients Weight Measure
Water 3 gal.
Kosher salt 1/4 cup
Egg linguine pasta, fresh, raw 3 lbs.
Butter, at room temperature 2/3 cup
Olive oil 2/3 cup
Shrimp, jumbo sized, peeled, deveined 24 ea.
Dungeness crabmeat 1-1/2 lbs.
Scallops, large size, side muscle removed 3/4 lb.
Mussels, scrubbed and cleaned 24 ea.
Garlic, fresh, finely chopped 2 Tbsp.
Roma tomatoes, fresh, seeded, medium diced 4 cups
Basil, fresh, thinly sliced 3/4 cup
Mushrooms, white, large, sliced 1-1/2 lbs.
Del Mar Sauce (recipe above) 3 qts.
Parmesan cheese, fresh, shredded 3/4 cup
Basil, sprigs, fresh 12 ea.
Garlic cheese breadsticks 12 ea.
Purple kale, sprigs 12 ea.

Method

  1. To prepare Del Mar Sauce, in a large sauce pot, place the olive oil and butter and allow to heat to a medium temperature. Add the garlic, basil, tomatoes and green onions. Sauté until the onions are translucent, approximately 3 minutes.
  2. Add the cognac and white wine to the pot and allow to simmer for 2-3 minutes.
  3. Dissolve the lobster and clam base in the water. Add the TABASCO® Sauce to the simmering sauce and season with the black pepper. Continue to simmer for an additional 10 minutes and hold warm for immediate use.
  4. To prepare the Shellfish Linguine, bring a pot of water seasoned with kosher salt to a boil. Place the egg linguine into the water and simmer until al dente, stirring frequently for approximately 4 minutes or until fully cooked. Drain well in a colander.
  5. While the water is heating, separately heat a large braising tilt kettle. Place the butter and the olive oil into the kettle, add the seafood and cover with a lid. Sauté for approximately 5-6 minutes or until the mussels begin to open.
  6. To the kettle, add the garlic, tomatoes, basil and mushrooms and continue cooking uncovered for an additional 3 minutes, stirring frequently.
  7. Add the heated Del Mar Sauce and allow to simmer for 3-4 minutes.
  8. In decorative wide-rimmed pasta bowls, portion the cooked linguine. Top with the sautéed seafood, arranging 3 mussels to the back of each bowl. Serve 6 oz. Del Mar Sauce over and around the pasta in each bowl.
  9. Garnish each bowl with freshly shredded Parmesan cheese and a sprig of fresh basil. Garnish each platter with a garlic cheese bread stick and a sprig of purple kale. Serve immediately.

Yield: 12 servings