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Seafood on My Mind

Posted Apr 29 2013 10:07pm

Linguine with Clams and Shrimp

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. 

Linguine with Clams and Shrimp

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.

Clams being scrubbed

Calms in salted water

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.

Linguine with Clams and Shrimp

Ingredients

  • 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

Directions

2.2
http://blog.sanuraweathers.com/2013/04/seafood-on-my-mind/
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Linguine with Clams and Shrimp

 

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