Fishing Fun and Games

Seafood Linguine
by David Y. Wei and Suzanne L. Clouthier

Serves 6

2 350-gram packages of fresh linguine
2 to 3 pounds of seafood (salmon, halibut, scallops, shrimp, and prawns)
Sauce ingredients:
1 48-ounce can of whole tomatoes
3 cloves of garlic, chopped
4 ounces of clam juice
1/2 onion finely chopped
1 ounce vermouth
1 fresh tomato “concassé” ( dice the tomato, marinate it with green onions and olive oil,
then sweat it lightly in a skillet, and season)
1 ounce of olive oil
salt and pepper to taste

Prepare a beurre manié by mixing 1 tbsp butter with 4 tbsp flour using your fingers, then roll them into little balls — for thickening the sauce.

Preparation:
Sauté the garlic and onions in olive oil until they are translucent but not browned. Add all the other ingredients except the beurre manié and seafood, then simmer 20 minutes. At low heat, whisk in a few balls of beurre manié at a time to the sauce, then cook until the sauce is thickened to the consistency that you want.

Cook the seafood in a little white wine in a separate sauce pan until just opaque.
Cook the linguine until just al dente, drain well, and add a couple of tbsps of butter or olive oil.

Plating:
Put a serving of linguine on the plate. Using a slotted spoon, place a spoonful of cooked seafood beside it. Ladle sauce to cover the seafood, but only cover about 1/3 the linguine beside the seafood.

Garnish with a slice of orange and a sprig of parsley.