Fruits de mer Pasta

Name: Fruits de mer Pasta
Yield: 2 portions
Ingredients: 4 ounces bay scallops, rinsed and patted dry; 4 ounces medium-size shrimp, peeled and deveined; Salt and freshly ground black pepper, to taste; 1 teaspoon grated lemon zest; ½ cup fish stock or bottled clam juice; ½ cup fish stock or bottled clam juice; ½ cup heavy or whipping cream; ½ cup heavy or whipping cream; 2 ounces fresh crabmeat; 2 tablespoons unsalted butter; 4 ounces linguine; Salt and freshly ground black pepper, to taste; 1 teaspoon chopped fresh summer savory; 1 tablespoon snipped fresh chives

Preparation info

2
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This was inspired by a pasta sauce we first encountered in New Orleans’ French Quarter; it impressed us because of its intense seafood flavor. The sauce clings to the linguine, and the sweet scallops and shrimp sit atop. A small portion of these rich flavors begins a meal nicely.

Ingredients

½ cup fish stock or bottled clam juice
½ cup heavy or whipp

Starter
Pescatarian
Gluten-free

Method

In a small saucepan heat the stock, cream, 2 of the shrimp, ¼ cup of the scallops, and ½ teaspoon of the lemon zest. Bring to a boil, then reduce the heat and simmer just until the seafood is cooked, 1 minute.
Transfer the mixture to the container of a food processor;