Pasta with Seafood Sauce

Pasta al sugo di mare

Cooking With Nick Stellino
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Ingredients:

1 pound dry Linguine
5 Tablespoons Olive Oil
½ pound Sea Scallops, halved
½ pound medium Shrimp, peeled and deveined
½ pound Clams, well scrubbed
½ pound Mussels, de-bearded and well scrubbed
½ cup chopped Onions
6 large Garlic cloves, thickly sliced
2 Tablespoons chopped fresh Parsley
1 Tablespoon freshly grated Lemon Zest
¼ teaspoon Red Pepper Flakes
½ teaspoon Curry Powder
½ cup White Wine
1 cup Clam Juice or Chicken Stock
½ cup Tomato Sauce
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
Additional chopped Parsley for garnish

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Serves 4-6
Printable Version
Heat the olive oil in a large skillet or sauté pan over medium-high/high heat. Sear the scallops until they are just brown on both sides, about 1 minute. Remove from the pan and set aside. Sear the shrimp until they are just pink, but not cooked through, 30 seconds. Remove and set aside with the scallops.
Reduce the heat to medium. Add the chopped onions, garlic, parsley, lemon zest and red pepper flakes and cook until the garlic starts to brown, 3-4 minutes. Stir in the curry powder and cook 1 minute more. Deglaze with the wine, stirring well to dislodge any flavorful brown bits that may stick to the bottom of the pan. Simmer to reduce the wine by half, 2 minutes. Add the clams, mussels, clam juice, tomato sauce, salt and pepper and bring the sauce to a boil. As the clams and mussels open, remove them from the sauce onto the plate with the shrimp and scallops. Discard any shellfish that does not open after 4 minutes. Simmer until the sauce has thickened slightly 6-8 minutes.
Meanwhile, cook the linguine according to the directions on the package. When the pasta is just tender, drain and return it to the empty pot. Add the shellfish to the pasta and the sauce and gently toss over low heat to finish cooking and combine well, 2 minutes.
Serve the pasta hot with additional chopped parsley sprinkled on top.
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