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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shells Restaurant Seafood Pasta Recipe

4.5 stars - based on 2 votes
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This recipe for Shells Restaurant Seafood Pasta is from The Turkey Creek High School Family Cookbook Vol 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:  
Pasta:
3 lb. Linguine
1 ounce butter
Salt

Seafood Mix:
4 ounce mussel meat
6 ounce Chopped Clams (cooked and drained)
10 ounce raw scallops
12 ounces peeled raw shrimp
4 ounces olive oil
4 ounces dry white cooking wine
8 cloves finely chopped fresh garlic
2 dashes soy sauce
salt and pepper to taste
16 ounces heavy cream
Directions:
Directions:
Cook linguine in salt water with butter til al dente, drain and set aside. Combine sauce ingredients in a sauce pan and bring to a boil. Over medium heat, add linguine and drained seafood mix. Stir gently, aproximately 10 minutes or until seafood is done and dish has a creamy consistency.
Personal Notes:
Personal Notes:
I add canned lump crab meat to mine. You can substitute any of the seafood to your preference.

 

 

 

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