Boy Scout Troop 237

Progress on the AQ Nature Trail

a great person gone too soon

LINGUINE WITH CLAMS AND SHRIMP 18 Little Neck clams 18 medium deveined shrimp 1 shallot onion 4 cloves garlic 5 white mushrooms... Olive oil butter 10 oz clam juice cup white wine cup chicken stock 5 plum tomatoes Tomato paste Fresh chives 1 sprig basil, parsley and oregano Fresh ground pepper Coarse salt 1 lemon red roasted pepper 1lb- 1 lb linguine Lightly brush and rinse clams in cold water; rinse shrimp and pat dry with clean paper towel. Put on a large pot of water on high heat and add 1tsp coarse salt and 1 tbsp olive oil. Cut tops off tomatoes and lightly squeeze to remove seeds and some juice which you discard with stem. Roughly cut tomatoes into inch cubes. Similarly cube large onion. Melt 1 pat of butter in 3 tbsp olive oil in a hot pan; when onion wilt (about 3 minutes add tomatoes, salt and pepper. Add clam juice and slightly lower heat to cook. Mince shallot, garlic and roasted pepper. Add to a hot sauté pan with 1 pat of butter in 3 tbsp olive oil; stir quickly and add clams and shrimp. Add cup white wine (I used Pinot grigio), cup chicken stock and a squeeze of lemon. When liquid starts to boil turn off heat and cover. Coarsely chop mushrooms and add to tomato/onion mixture with tsp salt and 3 tbsp tomato paste. Add 1- 1 lb linguine to water and stir Coarsely chop oregano, parsley and basil and remove stems. Pour clam and shrimp sauce into tomato/onion mixture; discard any clams that did not open. Add herbs and salt and pepper to taste. Drain linguine thoroughly and place in serving dish. Add sauce on top and a squeeze of fresh lemon. Garnish with chopped chive. Serve with nice Italian bread. I don’t want to start any family arguments but two things: You can drink red OR white wine with this; or beer; whatever you like. There are some that believe grated Parmesan cheese does not belong with seafood. If YOU like it, go head and grate some on. Enjoy.