Saturday, April 19, 2014

Seafood Pasta

Here's a quick Saturday night pasta.  I was down the street putting my neighbor's chickens away, then decided to stop in and visit another neighbor.  After a while, a call came in asking if I was at my neighbor's house.  I think my family was beginning to worry their dinner was not being prepared.  It was 6:00 and nothing was on the stove, nothing on the counter, no preparations to speak of.  Panic in the house? No worries, this is how quickly the pasta can be made.

1 lb Manila Clams
2 Small lobster tails
8 Large white shrimp, shelled and deveined
2 Garlic cloves, finely minced
3 Tablespoons unsalted butter
1 Cup Fresh Shiitake mushrooms, sliced
½ Cup chopped fresh tomatoes (I used grape tomatoes cut into quarters)
2 oz Vocka
1 Cup whipping cream
2 Tablespoons chopped fresh basil
salt and pepper to taste

Soak the clams in cold water and salt for about 30 minutes before cooking. Then drain.
In a large sauté pan, melt butter over medium heat. Once it's mostly melted, add the clams and garlic.  Turn heat to medium high.

Toss to coat and cover the pan for a couple of minutes.  Once the clams start to open, add the lobster and shrimp and sauté for a couple more minutes until they just start to cook. 
Use a slotted spoon to remove the clams, lobster and shrimp to a bowl.  Set aside.

In the same pan, add the shiitake mushrooms and sauté for a minute or so until softened.  Then add the tomatoes stir to incorporate.
Then add the vodka and whipping cream.  Bring to a boil.  Turn heat down and simmer for a few minutes.

Meanwhile, cook the pasta.  
I used egg tagliatelle which took 4 minute to al denté.
Once the pasta is almost finished, return the clams, lobster and shrimp to the pan and add the fresh basil.  Adjust the sauce for seasoning.

Serve the pasta with the sauce over top and freshly grated asiago cheese.
So good!

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