There’s seafood on my mind. Crawfish. Oysters. Crab. Scallops. Shrimp. Hopefully lobster. All seasoned with Southern spices and lure. I’m thinking of creole dirty rice. French cooking techniques mixed Southern flavors. Spicy red beans and rice. Gumbo seasoned with filé. Jazz music inspired from my Motherland. Warm weather on the gulf coast. Why? I’m going to New Orleans. It’s my first time. The trip is sponsored by The Gulf Seafood Marketing Coalition . Besides enjoying my favorite cuisine (on location), I’m learning how the seafood industry is moving on after a disastrous oil spill.
Although the trip is soon, I decided to make a quick seafood dish. Albeit, it’s not creole. It’s simple Italian-American Linguine with Clams and Shrimp. The dish is simple, and the taste depends on the quality of ingredients. Use your best olive oil. Roughly chop that parsley. Be generous with the red pepper… if you can handle it. In this version wheat linguine is used, but if white pasta is your heart, then use it.
I’m looking forward to featuring New Orleans cuisine and seafood in the next couple of stories. Although, my itinerary is planned, I would love to hear about your favorite restaurant or place to visit in New Orleans, and if you have any questions about purchasing seafood from the gulf coast, leave it in the comment section below.
1 lb. whole-wheat linguine; cooked al-dente according to manufacturer’s directions and reserve 1 cup of pasta water
Quality olive oil; as needed
1 tbsp. butter
2 dozen littleneck clams, scrubbed*
4 to 6 garlic cloves; paper-thin sliced
4 anchovies; minced
Sea salt and fresh black pepper; to taste
Crushed red pepper; to taste
1 cup white wine
1 lb. medium-size shrimp; cleaned and deveined
1 bunch of fresh flat-leaf parsley; roughly chopped
Garnish: Finely shredded Parmigiano-Reggiano cheese and lemon quarters