| 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.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”