Linguine with shrimp and scallops

(WTNH) - LINGUINE WITH SHRIMP, SCALLOPS, BACON, GARLIC AND CAPERS
INGREDIENTS:

½ LB. WHOLE WHEAT LINGUINE

½ LB. REGULAR DURUM LINGUINE

OLIVE OIL

3 SLICES THICK BACON, chopped

2 T. CAPERS, minced

2 LARGE CLOVES GARLIC, minced

1 lb. raw SHRIMP, large (31-35) shelled and deveined

1 lb. raw fresh SEA SCALLOPS, quartered

Juice of half LEMON and ¼ t. of its zest (OR ½ cup dry WHITE WINE or ¼ cup rice wine vinegar)

¼ cup PARSLEY, chopped (OR ¼ cup julienned basil)

½ pt CHERRY TOMATOES, halved

 

EQUIPMENT:

Large saute pan with heavy bottom
Pasta pot
Tongs- long
Heatproof spatula
Tasting forks and spoons
ladle

METHOD:

Have pasta pot with boiling water. Three minutes before segment begins, add linguine.

Add oil to heated saute pan. Add smashed clove garlic to oil.

Add chopped bacon and saute two minutes. Remove whole clove garlic when browned.

Once bacon is done, (just a couple minutes), increase heat and add shellfish. (Or chicken or pork, as an alternative)

After a minute, add minced capers and garlic, stirring.

Once shellfish becomes opaque, deglaze with lemon juice or white wine.

Add al dente pasta to saute pan with shellfish. Add pasta water as needed.

Stir in parsley or basil, tomatoes. Season with pepper and lemon zest. Drizzle with extra virgin olive oil, if desired.

NOTE: You can replace the shrimp and scallops with clams, such as little necks. This sauce is also great to use for chicken, pork, or fish.

Recipe: Julia Harrison