This luxurious pasta combines the best of the sea with a deeply aromatic and homemade stock, created from scratch to provide maximum flavor. Perfect for a special dinner or when you want to impress your guests with something extraordinary. Preparing your own stock for the seafood pasta not only raises the taste to new levels, but also gives a personal touch that cannot be found in ready-made products.
You will need
14 oz Linguine
0.85 cup seafood stock
Olive oil
1 medium-hot red chili, finely chopped
1 cup shallots, finely chopped
3 tbsp garlic, finely chopped
0.63 cup dry white wine
18 cherry tomatoes, halved
1 tbsp tomato paste
1 tsp honey
0.85 cup heavy cream
0.21 cup finely chopped parsley
Sea salt
Freshly ground black pepper
Seafood: For example, a mix of vongole, clams, squid, large and small shrimp, and scallops
Seafood stock
2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster
1 carrot, coarsely sliced
1 large yellow onion, cut into large pieces
½ leek (it’s okay to use the dark green part), washed and cut into pieces
½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces
5.3 oz celeriac, peeled and cut into pieces
2 ½ tbsp tomato paste
¼ cup canola oil
Water
3/4 cup dry white wine
10 white peppercorns
1 bay leaf
How to make it
Start by making the stock
1. Preheat the oven to 437°F.
2. Put the shells in a bowl and crush them with a hammer. Then spread the shells in a roasting pan.
2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster
3. Distribute carrot, onion, leek, fennel or fennel seeds, and celeriac over the shells. Dot with tomato paste and sprinkle with canola oil. Put in the oven and roast shells and vegetables for 15 – 20 minutes.
1 carrot, coarsely sliced
1 large yellow onion, cut into large pieces
½ leek (it’s okay to use the dark green part), washed and cut into pieces
½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces
5.3 oz celeriac, peeled and cut into pieces
2 ½ tbsp tomato paste
¼ cup canola oil
4. Transfer the shells and vegetables to a large pot or saucepan. Add wine, white peppercorns, and bay leaf. Fill the saucepan with water so that it covers seafood and vegetables. Let it simmer slowly for 30 minutes. Skim the stock regularly.
Water
3/4 cup dry white wine
10 white peppercorns
1 bay leaf
5. Remove from the heat and let the stock with vegetables and shells stand in room temperature until it has cooled completely, about 1 hour.
6. Strain the stock directly down into another large pot or saucepan. Squeeze out as much liquid as possible from the shells and vegetables. Discard shells and vegetables.
7. Boil the stock without a lid. When it starts boiling, lower the heat so that it simmers. Let the stock boil until it is reduced to half, about 1 hour. Skim off the stock regularly.
8. Pour plenty of water into a pot. Put on a lid and bring to a boil. When the water boils, add salt (see tip below). Cook the pasta al dente according to the instructions on the package but 1–2 minutes shorter because the pasta will continue cooking in the sauce.
14 oz Linguine
½ tbsp of salt per 34 fl. oz of water
Pasta sauce
9. Pour a generous amount of olive oil into a sauté pan and heat it up. Sauté chili, shallots, and garlic while stirring over medium heat.
Olive oil
1 medium-hot red chili, finely chopped
1 cup shallots, finely chopped
3 tbsp garlic, finely chopped
10. Add wine and cook until the liquid has reduced by half.
0.63 cup dry white wine
11. Add clams and/or vongole if using and cook under a lid until the clams and/or vongole have opened. Discard those that have not opened.
Vongole
Clams
12. Add cherry tomatoes and tomato paste and stir-fry for a minute.
18 cherry tomatoes, halved
1 tbsp tomato paste
13. Add seafood stock and honey and bring to a boil.
0.85 cup seafood stock
1 tsp honey
14. Add cream and bring to a boil. Let it simmer while stirring for a few minutes.
0.85 cup heavy cream
15. Add all the seafood and cook until they are thoroughly heated but not overcooked. Fry large raw shrimp and scallops in a frying pan on the side before adding them.
Seafood: For example, a mix of vongole, mussels, squid, large and small shrimp, and scallops
16. Add parsley, salt, and freshly ground black pepper. Taste and balance with salt, black pepper, honey, and more chili if needed.
0.21 cup finely chopped parsley
Sea salt
Freshly ground black pepper
Possibly more chili
Possibly more honey
17. Place the Linguine on individual plates and top with the sauce or stir the pasta into the sauce. Garnish with chopped parsley.
Tip 1: Freeze the leftover seafood stock in small portions and take out the desired amount for sauce and soup.
Tip 2: Add salt to the pasta water only when it boils. Otherwise, the salt makes the water boil up slower.
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