Linguine With Clam Sauce
INGREDIENTS
8 Ounces of Linguine
3 Tablespoons Butter
1 Tablespoon Flour
10 Ounce Can Clam Juice
1 Tablespoon Dried Parsley
1 Teaspoon Thyme
12 Ounces Minced Clams
Prepare pasta according to directions. Melt butter in a saucepan. Add the flour and mix. Next add the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clam to the mixture and cook another 5 minutes. Serve over pasta. Serves 4
Bacon Wrapped Scallops
INGREDIENTS
12 Large Scallops
12 Pieces of Bacon
Garlic Powder
Teriyaki Sauce (optional)
Cayenne Pepper
Olive Oil
Cut large scallops in half and wrap each scallop in half of a strip of bacon. Secure bacon with a wooden toothpick. If you use smaller scallops then leave them whole. Brush each with olive oil and (optional) drizzle with teriyaki sauce on both sides. Lightly dust with garlic powder and a pinch of cayenne pepper.
Place in a baking dish and bake at 425° F, turning once for 20 to 30 minutes or until done. Serve with sweet & sour dipping sauce.
INGREDIENTS
2 Chopped Green Onions
3 Tablespoons Unsalted Butter
12 Ounces Undrained Fresh Raw Oysters
1 Quart Half & Half
¼ Teaspoon Kosher Salt
¼ Teaspoon White Pepper
1/8 Teaspoon Cayenne Pepper
Oyster Crackers for Serving
Slice Green Onions for Garnish
Saute the onion in butter until tender and then add the remaining ingredients. Cook over a low heat until the edges of the oysters begin to curl and mixture is hot, but NOT boiling. Serve oyster stew with crackers and garnish with diced green onions.
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.