Thursday, August 27, 2009

Linguine with Fish and White Wine


A fresh taste from the Sea. You pick your favorites, scallops, shrimp, crab, lobster, calamari,white fish, clams, mussels, the list goes on and on. Any combo or all will due. A delicious sauce with pasta.












Fresh fish, white wine, and a taste of the sea....




















1 pound shrimp cleaned
1 pound scallops
2 large pieces of white fish cut up ( haddock, cod or tilapia do well) or any kind you would like
optional 1 cup chunk crab meat, you also can use lobster


Sauce:

1 can chicken broth low sodium

3 cloves of fresh garlic sliced like sliced almonds saute's in olive oil until golden.

1/2 tsp garlic powder

2 tbsp fresh parsley chopped

1/2 cup olive oil

1 stick of butter melted

1/2 cup of white wine ( recommend Chablis)

3 tbsp of wondra flour mixed with 1/4 cup of chicken broth from can.

Fresh basil for garnish

Melt 1/2 stick of butter add with flour in a 3 quart saucepan heat throughly till smooth. Add broth, spices, oil and remaining butter. Make sure the fish is throughly cleaned and dry. Bring the sauce to a boil. Put the fish in. Cook about 15 minutes, add wine cook 5 more minutes. Sauce will be thin.

Pour over the 1 pound of linguine** that has been seasoned with grated cheese and saute' garlic slices, sprinkle more parsley and fresh basil. Pour fish over linguine.

Note**
pound of linguine cooked seperately... in boiling salted water.
Post a Comment