This is how it all went down. It started with the clams. I boiled a dozen clams in an inch of water. When they opened up, I removed the clams from the shell and put the shells back into the water. I boiled the water down to make the seafood stock. Then add lemon and sage into the stock and let that puppy simmer down now.
In another pot, I browned the shallots, onion, garlic in olive oil. Then I added bay scallops and calamari. That got the party started man. Then I added peas, diced red pepper, green onions. Toss in the Italian parsley and parmesan cheese. Holy flavor punch.
The stock is on the left simmering while the other party is on the right.
Then add the red peppers.
Add the linguine and let the noodles soak up the stock.
Clams go in last.
Toss in the pepper and scallions last.
Transfer to bowl. Make husband happy.
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