A variation of the classic Linguine with White Clam Sauce. Tasted much better than it looks in the pictures, by the way; seems I need to acquire some camera skills along with a decent camera. Ah, well..
Sea conch, Pacific clams, S&P, white wine, my home-dried Italian herb blend, red chili flakes, red bell pepper, scallions, garlic, celery, butter, half & half and long pasta.
Drain the conch and clams over a sauce pan and set aside. Add white wine, S&P and half & half to the liquor and and bring to simmer. Continue to simmer, stirring frequently, until reduced by half, about 25 minutes.
Meanwhile, mince the seafood and chop the vegetables.
Cook the vegetables and seafood in a little butter and olive oil until “relaxed” in texture but not colored, about 10 minutes. Add herbs and pepper flakes.
Add the white sauce and simmer gently until thick, about 10 minutes.
Meanwhile, cook the pasta according to package instructions. Drain and combine with other ingredients.
Serve with bruschetta and a spinach salad, if you like.
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