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Bud's White Fish Sauce with Linguini Recipe

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This recipe for Bud's White Fish Sauce with Linguini is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 clams opened
2 lb mussels
2 lb shrimp
2 lb scallops
2 lb calamari
2 cups white wine
2 dashes salt
22 ounces clam juice
1 cup olive oil
5 cloves garlic
1/8 cup parsley
5 tbsp flour
juice of 1 lemon
Directions:
Directions:
Clean shrimp and save shells.
Cut calamari into rings.
Saute scallops in olive oil and tsp lemon juice until opaque. Set scallops aside and save liquid.
Cook shrimp shells in water (cover 56 shrimp shells with water) about 15 minutes. Strain out shells and save stock to add to sauce.
Put 1/2 cup olive oil in pot, brown garlic, add calamari, cook 5 min, add clams, cook 3 min, add mussels, cook 2 min, add shrimp, cook 5 min, add scallops and juice, add white wine, lemon juice, shrimp stock and flour mixed into clam juice. Cook 15 min.

 

 

 

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