Louie Seafood Pasta Recipe

Bring a large pot of salted water to a boil for the linguini (use about 1 tbsp salt per 4 liters).

Rinse and pat dry all shellfish and seafood. If clams and mussels are live, discard any open ones that do not close when tapped.

Quarter the hard-boiled eggs, dice avocado, tomato, and cucumber. Mince shallot, garlic, parsley, dill and chives. Zest and juice the lemon.

If using seaweed (wakame/kombu), soak briefly (1–2 minutes) in a little warm water to soften; reserve the soaking liquid.

Sweat aromatics

In a deep wide sauté pan or shallow pot, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Deglaze

Add 1 cup dry white wine and bring to a simmer. Scrape any browned bits. Reduce wine by half, about 2–3 minutes.

Build broth

Add 4 cups fish or seafood stock, the reserved seaweed soaking liquid (if used), 1 tbs tomato paste, and 1 tsp white miso (optional). Stir to combine and bring to a gentle simmer.

Finish creamy base

Lower heat and whisk in 1 cup heavy cream and 1 tbs unsalted butter. Simmer gently 3–4 minutes until slightly thickened. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbs lemon juice and a pinch (1/4 tsp) red pepper flakes if using. Keep the broth warm over low heat.

Cook the linguini in the boiling salted water until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Toss the hot drained linguini with 1 tbs olive oil to prevent sticking and set aside in the colander, or return briefly to the pot off heat.

Steam clams & mussels

In a separate wide sauté pan with 1/4 cup white wine and a splash of broth, add clams and mussels, cover and steam over medium-high heat until shells open, 4–6 minutes. Remove opened shellfish with tongs to a bowl, discard any that remain closed.

Sear scallops and salmon

Heat the remaining 1 tbs butter in a heavy skillet over medium-high. Pat scallops dry, season lightly with salt and pepper, and sear 1–1.5 minutes per side until golden and just opaque. Remove to a plate. In the same skillet, sear the salmon cubes about 1–2 minutes per side until opaque but still moist. Remove and keep warm.

Cook prawns & shrimp

In the pan used for shellfish (or a clean skillet), add the prawns and shrimp, a splash of broth, and cook 2–3 minutes until pink and cooked through. Remove and keep warm.

Combine meat from shellfish

If using whole cooked Dungeness crab (already picked), ensure meat is lumped and chilled; if you need to warm it, fold in at the very end briefly to avoid overcooking.

Bring the warm creamy sea water broth back to a gentle simmer. Add reserved pasta cooking water 1/4 cup at a time if you need to loosen the broth for the pasta.

Add the drained linguini to the simmering broth and toss gently to coat and warm, 1–2 minutes.

Gently fold in the cooked salmon, scallops, prawns, shrimp and picked Dungeness crab meat into the pasta and broth to heat through. Stir in the steamed clams and mussels (either in shell or shucked meat) so everything is evenly distributed. Taste and adjust seasoning with salt, pepper and an additional squeeze of lemon if desired.

While the pasta finishes, whisk together 1 cup mayonnaise, 2 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs chopped capers, 1 tsp lemon zest, 2 tbs milk or buttermilk, 1 tbs chopped parsley, and salt & pepper (1 tsp salt, 1/2 tsp pepper) until smooth. Adjust consistency with additional milk 1 tsp at a time to reach a pourable but creamy texture.

Taste and correct acidity and seasoning — add more lemon juice or horseradish if you want sharper bite.

Portion linguini and seafood and ladle broth into wide shallow bowls (about 1 to 1.25 cups broth per serving). Arrange avocado dice, cucumber, tomato and quartered egg artfully around the pasta (Louie-style).

Drizzle 2–3 tbs of the Louie dressing over each plated portion or serve on the side for guests to add. Sprinkle sliced green onions, chopped dill and chives over the top. Finish with a drizzle of extra-virgin olive oil and a grind of fresh black pepper.

Serve immediately with lemon wedges on the side.