Florida Seafood Pasta In A White Wine Sauce Recipe
This delicious seafood linguine dish features tender clams and sweet lobster in a flavorful white wine and garlic sauce. The brininess of the clams pairs perfectly with the richness of the lobster, creating a decadent pasta dish that is sure to impress. Ready in just a few simple steps, this elegant meal is perfect for a special occasion or a cozy dinner at home.
— Constant Cookbook
Ingredients
- 8 oz. linguine pasta
- 2 Tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup San Sebastian Reserva white wine
- 1/4 cup olive oil
- 12-16 Florida littleneck clams, scrubbed clean
- 1 Florida lobster tail, approx. 3 oz., chopped (remove lobster from shell by cutting through the bottom of the shell with kitchen shears)
- salt and pepper
- 2 Tablespoons chopped Italian parsley
- Parmigiano Reggiano cheese, grated (optional)
Instructions
- Bring salted water to a boil and prepare linguine according to instructions.
- Meanwhile, in a heavy bottomed pot or French oven, melt butter on medium heat. Add garlic and cook for 2 minutes. Add wine and olive oil and bring to a boil on medium high to high heat. Add clams and cook for 7-10 minutes or until all clams have opened up. During the last two minutes of cooking, add the chopped lobster. Add salt and pepper to taste.
- Add the cooked pasta to the seafood pot and mix to allow the clam sauce to coat the pasta. Add parsley and parmigiano reggiano cheese and serve immediately.
Cook Time
10M
Prep Time
PT20M
Yield
serves 3-4
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