Pasta Friday by Allison Arevalo

Author:Allison Arevalo
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2019-09-12T01:01:16+00:00

Linguine with Dungeness Crab, Scallops, and Clams

Serves 4 to 6

Wine Pairings

Rose: sparkly, vibrant brut rosé

White: zesty, light-bodied Italian vermentino

Pasta Shapes: spaghetti, fettuccine, chitarra

Serve with: Lemon Breadcrumbs, dried red chili flakes

When I was a kid, Christmas Eve in my family meant fried smelts, octopus salad, and seafood pasta—the classic Feast of the Seven Fishes. Most of my Californian friends had no idea what this was, so I recreated this East Coast tradition for the Pasta Friday Holiday Party! Having exactly seven types of fish is not important, so don’t stress about it. If you’re determined to have all seven, then put out some bruschetta with smoked salmon and make a salad with calamari. Tradition says no meat or cheese on the table, but it’s your night, so you make the rules!

½ pound Bay scallops

Kosher salt

Freshly ground black pepper

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

4 anchovy filets, minced

½ teaspoon dried red chili flakes

4 cloves garlic, thinly sliced

½ cup dry white wine

1 pound linguine

1 ½ pounds littleneck or other small clams, scrubbed

½ pound Dungeness crabmeat

½ cup coarsely chopped fresh flat leaf parsley

1 lemon, zested and quartered

1 Sprinkle the scallops all over with salt and pepper.

2 Fill a 6-quart pot with water. Bring it to a boil and add 2 tablespoons of salt. While the water is heating, melt the butter with the olive oil in a large sauté pan over medium heat. Stir in the anchovies and chili flakes and mash with a wooden spoon to dissolve the anchovies. Add the garlic and cook for 1 minute. Pour in the wine and continue cooking for 2 minutes, until it reduces slightly.

3 Place the linguine in the boiling water and cook until it’s slightly firmer than al dente, 1 minute less than it says on the package. Drain, reserving 1 cup of cooking water.

4 Place the clams, in their shells, in the sauté pan, cover, and cook for 5 minutes, shaking the pan every so often. The clams should be mostly open, but if not, cook for 1 more minute. Discard any unopened clams. Add the scallops and crabmeat to the pan and cook until the scallops are cooked through, about 2 minutes. Add 1 teaspoon of salt and a few grinds of black pepper.

5 Add the pasta to the pan, with half of the reserved cooking water, and toss to combine. Add more of the remaining cooking water if the pasta is too dry. Top with the parsley, zest, and lemon quarters.

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