| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Caprial3 | 4 | servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 3 | Cloves garlic; chopped | |
| 1 | sm | Onion; julienned |
| 1/2 | lb | Fresh clams; rinsed |
| 1/2 | lb | Mussels; scrubbed and |
| ; debearded | ||
| 1/2 | c | Dry sherry |
| 1/2 | lb | Peeled shrimp; (16 to 20) |
| 1 | lb | Seasonal whitefish; (such as cod or |
| ; halibut), diced | ||
| 1 | c | Heavy whipping cream |
| 1 | Lemon; Zest of | |
| 1/2 | Lemon; Juice of | |
| 3 | tb | Chopped fresh basil |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1 | lb | Fresh linguine; cooked al dente |
| Salt | ||
| Cracked black pepper |
INSTRUCTIONS
In a very large saute pan, heat the olive oil over high heat until very hot. Add the garlic and onion and lightly saute until fragrant, about 1 minute. Add the clams and mussels and cook just until they start to open, about 3 minutes. Add the sherry and reduce by half over high heat. Add the shrimp, whitefish, and cream and cook until the cream starts to thicken and the shrimp just turn pink, 2 to 3 minutes. Add the zest, lemon juice, 1 tablespoon of the basil, and half of the Parmesan cheese and bring to a boil. Add the cooked pasta and bring to a boil again. Season to taste with salt and pepper. Transfer to a serving platter. Sprinkle the remaining Parmesan cheese and the basil over the top. Garnish with lemon slices and serve hot. Converted by MC_Buster. Per serving: 327 Calories (kcal); 26g Total Fat; (75% calories from fat); 9g Protein; 10g Carbohydrate; 97mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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