Frutti Di Mare Recipe
Little neck clams, jumbo shrimp, cod, roasted garlic cream sauce, linguine
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation of Seafood
- 1
Clean the Clams
Rinse the little neck clams under cold water to remove any sand or grit. Set aside.
- 2
Prepare the Shrimp and Cod
Ensure the jumbo shrimp are peeled and deveined. Cut the cod fillet into bite-sized chunks.
Cooking the Pasta
- 3
Making the Roasted Garlic Cream Sauce
- 4
Roast the Garlic
Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Squeeze the garlic cloves into a bowl and mash with a fork.
- 5
Prepare the Cream Sauce
In a large skillet over medium heat, melt the butter and add the roasted garlic. Stir in the heavy cream and bring to a gentle simmer. Add salt, black pepper, and half of the Parmesan cheese, stirring until combined.
Combining Ingredients
- 6
Cook the Seafood
Add the clams to the skillet and cover. Cook for 5 minutes until they begin to open. Add the shrimp and cod, cooking for another 5-7 minutes until the shrimp is opaque and the cod is cooked through.
- 7
- 8
Garnish and Serve
Remove from heat, stir in the remaining Parmesan cheese and chopped parsley. Serve hot, garnished with extra parsley if desired.
