Been a while since I've had a chance to kill something so I might as well sit around, cook stuff and see if I can swell up like a toad just in time for spring.
One of my favorites. Prep time is 30 minutes or less and guests always love it.
Start with good stuff. In this case about 20 clams, same for the mussels, 1/2 pound of scallops, pound or so of cleaned and de-veined shrimp and 1/2 pound of grouper (thanks to SeaBicuit and SlipSlidn), 1 Can of Fancy Baby clams or a can of clam broth, bottle of Chardonnay, pound of good Linguine, Olive Oil, Fresh Garlic, Parsley, Oregano, Thyme, Tarragon and a half stick of butter and some qulity Romano cheese. Butter and cheese is not optional, if you think it should be than you don't want to cook this.![]()
Into the pot with the olive oil and chopped garlic. Very few dishes in my house don't start with this dynamic duo.
Brown the garlic for a few minutes....don't burn it! If it turns brown, throw it out have another glass of wine and start over. Once your garlic has simmered for a minute or two, add the can off clams or broth, cup or so of wine and bring to a boil. Add your washed clams, Mussels, some thyme, tarragon, parsley half stick of butter and cover it up.
Cut your grouper into 1" or so chunks.
Once your clams start to open, just a few minutes, add your scallops, shrimp and grouper.
Reduce heat and simmer for just a few minutes. Your shrimp should be pink and your grouper still in chunks and not over cooked.
It should look something like this.
Serve it over Linguine, make sure you have plenty of good Italian Bread for "sopage" at the bottom of the bowl. Dust with graded cheese.
Add a few friends and enjoy! It will make you want to slap your Momma!![]()
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