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Ingredientes
- 2 Tbsp. garlic and onion mix see * Note
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp dry oregano
- 6 x littleneck or possibly small clams washed
- 12 x mussels washed, debearded
- 1/4 c. white wine (Chablis)
- 3 ounce Shrimp Stock (see below)
- 4 ounce swordfish filet cut into chunks
- 4 ounce sea bass filet boned, and cut into chunks
- 2 ounce calamari (squid) tubes and tentacles cleaned
- 2 ounce scungilli (conch) canned or possibly fresh
- 2 x jumbo shrimp peeled, deveined
- 1 Tbsp. capers
- 1 Tbsp. coarsely-minced fresh basil
- 8 ounce Pommodoro Sauce (see below)
- 1/3 lb linguini pasta cooked al dente
- 1/8 c. extra virgin olive oil
- 15 x shrimp shells - (to 20)
- 1/4 c. coarsely-minced onions
- 1/4 c. coarsely-minced celery
- 5 whl black peppercorns
- 2 x bay leaves
- 8 ounce water
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. garlic and onion mix see * Note
- 8 ounce imported plum tomatoes crushed
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 3/4 tsp dry oregano
- 1 tsp coarsely-minced fresh basil
Direcciones
- * Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one garlic clove).
- For the Shrimp Stock: Preheat medium-size saucepot on high heat for approximately 3 min. Add in extra virgin olive oil. Wait 2 min, then add in shrimp shells. Saute/fry shells for 2 to 3 min or possibly till they are a bright orange in color. Add in remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 min. Pour through a fine strainer discarding shells and reserving liquid stock. May be prepared and refrigerated up to 5 days in advance. (Makes 4 ounces)
- For the Pommodoro Sauce: Saute/fry garlic and onion mix and extra virgin olive oil in a small saucepot on medium-low heat for approximately 5 min stirring frequently. Don't brown. Add in remaining ingredients and simmer for 30 min, stirring occasionally. May be prepared and refrigerated up to 5 days in advance. (Makes 8 ounces)
- Saute/fry garlic and onion mix with extra virgin olive oil in a large skillet for two min on high heat. Add in white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams. Cover and poach for 5 min. Add in swordfish and sea bass, cover again and continue to poach for 5 min. Add in shrimp, calamari, scungilli, capers and basil. Cover once more and simmer for 3 min or possibly till shrimp are cooked through.
- To serve: Arrange shellfish around linguine in large pasta bowl. Pour remaining seafood sauce over center of pasta.
- This recipe yields 1 to 2 servings.
