Frutti Di Mare Recipe

Inspired by Kid Shelleen's - Trolley Square

Time1h

Serves4

Little neck clams, jumbo shrimp, cod, roasted garlic cream sauce, linguine

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D'Oliveiras, Sercial Frasqueira

rich · buttery · savory

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Ingredients

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Seafood

1 pound Little neck clams

1 pound Jumbo shrimp, peeled and deveined

1 pound Cod fillet, cut into chunks

Pasta

8 ounces Linguine

Sauce

1 head Roasted garlic

1 cup Heavy cream

2 tablespoons olive oil

2 tablespoons Butter

1 cup Parmesan cheese, grated

1 tablespoon Fresh parsley, chopped

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparation of Seafood

Clean the Clams

Rinse the little neck clams under cold water to remove any sand or grit. Set aside.

Prepare the Shrimp and Cod

Ensure the jumbo shrimp are peeled and deveined. Cut the cod fillet into bite-sized chunks.

Cooking the Pasta

Boil the Linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Making the Roasted Garlic Cream Sauce

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.

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

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.

Combine with Pasta

Add the drained linguine to the skillet, tossing to combine everything. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Garnish and Serve

Remove from heat, stir in the remaining Parmesan cheese and chopped parsley. Serve hot, garnished with extra parsley if desired.