Linguine with Clams, recipe provided below (adapted from Damn Delicious)
- 12 ounces linguine
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Pinch of crushed red pepper flakes, optional
- 1/2 cup vegetable broth, or more, as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds littleneck clams, cleaned
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
- Stir in pasta and additional vegetable broth, as needed.
- Serve immediately, garnished with parsley, if desired.
Pan-Seared Scallops, recipe provided below (adapted from Green Child)
- 6 large, fresh sea scallops
- 2 tbsp olive oil
- 1 clove garlic, chopped finely
- 1 tbsp butter
- ½ cup white wine or balsamic vinegar
- salt an d pepper to taste
- Preheat the olive oil in a large pan on medium until it faintly smokes.
- While the olive oil is heating, pat the scallops dry with a paper towel. This will ensure that they brown properly.
- Gently place the scallops in the pan of hot oil. This will ensure they brown well. Cook for 3 minutes on each side, being careful not to overcook.
- When the scallops are done, remove them from the pan and let them rest.
- Add the butter and garlic to the pan and saute the garlic gently. Add the white wine and swirl it around, scraping the bottom of the pan to get all the tasty scallop morsels into the sauce. Cook on medium, not letting it boil, for about 5 minutes. Add a pinch of salt and pepper to taste.
Garlic Baked Shrimp, recipe provided below (adapted from Gimme Some Oven)
- 1 ½ pounds raw shrimp, peeled and de-veined
- 6 cloves garlic, peeled and minced
- 3 tablespoons white wine
- Kosher salt and freshly-ground black pepper
- ¼ cup (4 tablespoons) melted butter
- ½ cup Panko bread crumbs
- 1-2 tablespoons freshly-squeezed lemon juice
- 2 tablespoons fresh Italian-leaf parsley, chopped
- Preheat oven to 425°F.
- In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
- Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it's evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
- Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the "high" broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
- Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.