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Seafood Linguine
submitted by: Mark Elkins

 

This recipe is in honor of Richard Alves, webmaster and fisher extraordinaire.

You will need to have saved the shells from 1- 2 lbs. of shrimp that you ate previously or are going to put in this recipe.

  • 1 quart of half and half plus 1/2 cup of 2% milk
  • Shrimp shells
  • 12 peppercorns (whole)
  • 1 heaping tablespoon fresh chopped garlic (or more!!!)
  • 1 teaspoon sea salt crystals
  • 1 teaspoon fresh chopped tarragon (if you don't like tarragon use another fresh herb)

In a medium saucepan combine above ingredients and simmer over med-low heat for 15 minutes.

For the roux:
3 tablespoons of flour and butter mixed while still cold and then sauteed over low heat until the flour cooks (approx. 3-5 minutes)

1 pound of good quality dry linguine or 2 pounds of fresh home made linguine.

Bring a large pot of water to a rapid boil for pasta.

Use any combination of the following or at least 2 pounds raw of any one to serve 4 adults.

I did this with 1 pound of lingcod filets and 1 pound of large shrimp.

Place dry pasta in boiling water as you start the next step.

Bring cream mixture to a simmer in a large sautuese. Put small amounts of the roux in and stir well until you reach the desired thickness. The sauce should coat the back of a spoon. When sauce is thick enough add fish and shellfish to the sauce and cook until just done, about 3 - 5 minutes. (This whole step takes about 10 minutes, which is enough time to cook the pasta).

Drain pasta, put pasta in with the sauce, mix gently so as not to break up the fish too much.

Serve with parmesan cheese and a salad. Good wines are a merlot or a pinot grigio. This dish will overpower a chardonnay.

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