The weather had yet to turn warm, and my immediate thought was to make a heavy, hearty dish to counteract the lingering winter chills. French food came to mind. Perhaps some Red Wine Braised Short Ribs or Boeuf Bourguignon? I could already taste the succulent pieces of meat and potatoes drenched in rich, full-bodied, wine-based sauce. Dishes cooked with wine always sound so fancy too.
Ultimately, my fattie inner thoughts lost out in the battle, and I decided to go with a dish that was lighter in flavor to complement the already fattening bacon wrapped scallops appetizer. I stayed true to the fancy “cooking with wine” idea though in designing the Seafood Linguine dish. While pasta is no friend to the carb-conscious, the white wine sauce, shrimp, squid, and clams medley were healthy sources of protein and flavor. Make sure to retain the clam juices – it adds loads of flavor to the sauce!
This was also my first time zesting a lemon. I had to use a sharp knife to peel off the yellow rind since I didn’t have a lemon zester or peeler. Be careful not to peel off any of the white spongey flesh below the thin layer of yellow skin. The white part is bitter, while the actual lemon zest provides that lemon citrus aroma.
- 1/2 lb linguine
- 6 shrimp, peeled and deveined
- 1/3 lb squid tubes, rinsed
- 10 oz minced clams, with juices
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flake
- 1 cup white wine
- 1/2 tsp lemon zest
- Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Black pepper
1) Cook linguine according to instructions on package, removing from pot and draining 1 minute before reaching al dente.
2) Heat olive oil in large pan and cook garlic and crushed red pepper until fragrant.
3) Melt the butter in the same pan and add the shrimp, squid, and minced clams. Pour the clam juices into the pan as well.
4) Add the white wine and bring to a boil. Reduce heat and simmer for another 3-5 minutes until wine reduces.
5) Season the sauce with parsley, salt and pepper to taste.
6) Add the cooked linguini to the seafood sauce. Mix well and simmer for 1-2 minutes so the pasta absorbs some of the sauce. Add more salt and pepper if necessary.
There was actually a 3rd component to this meal. However, it seems like I’m not cut out to be a baker. =( The lemon meringue pie I made failed on the meringue. When they recommend you whip the egg whites well, they mean it……