12 oz. of capellini (angel hair pasta or any other kind of pasta you prefer)
4 cloves of garlic, minced
1/2 medium onion, chopped
a few sprigs of fresh Thyme
1/2 cup white wine (or chicken broth)
2 medium ripe tomato
3 Tbsp. flour
1 small can of diced italian tomatoes
1/2 cup whipping cream
8 large shrimp
10 clams (manilla or little neck or anything small)
8 sea scallops
Kosher Salt & Freshly ground pepper
Emeril’s Essense (seasoning mix)
Bring a large pot of water to boil. Turn off heat and let sit until ready to use. Chop garlic, onion and tomato and set aside (mise en place).
Clean (with a brush or cloth) the outside of clams to remove any remaining sand. Discard any that are open, chipped or broken. Note: Clams in their shells are alive when you bring them home, so keep the package open in the fridge, where they can breathe.
Lay shrimp and scallops on plate and pat lightly with paper towel to dry surface. Thread one shrimp on each of four skewers. Season shrimp and scallops on both sides.
Heat up skillet for sauce and grill for seafood (if you don’t have a grill, use another skillet)
Start sauce by heating up 2 Tbsp of olive oil in skillet. Add onions and saute on med. heat for 5 minutes until soft, but not brown. Add garlic and thyme and cook for an additional 3 minutes. Add chopped fresh tomatoes and cook for 1 minute.
Add flour, stir and cook for 1 minute.
Add wine and then the canned tomatoes.
Bring back to simmer and add clams.
Cover pan and let cook for 5 minutes or until clams have all opened.
Remove clams to bowl.
Add cream to pan and let simmer for another 5 minutes.
Squeeze some fresh lemon juice into the sauce.
Salt & Pepper to taste, and I do mean, TASTE! Go easy on the salt, as both wine and chicken broth are salty. Add more lemon if necessary.
Meanwhile, cook your pasta and your seafood. Turn heat back on the water, it will come back to a boil very quickly. Salt the water heavily (it should taste like salt-water)
Heat grill to high. It’s very important that your pan is sizzling hot. Brush with a little butter. Lay scallops (they take a little longer to cook than shrimp) on grill and cook until opaque and browned on both sides, turning once. After a minute, add your shrimp.
Add pasta to water (it will ony take 3-4 minutes, but taste to make sure.)
Cook for another 3-4 minutes max. Overcooked seafood is chewy and dry. Do not overcrowd or too much moisture will be released and they will not brown.
Drain pasta (save some of the water), but do not rinse. Place in bowl and add sauce to pasta until it’s coated lightly. Dish portion of pasta into bowl, add a little more sauce on top if desired.
Nestle clams, scallops and shrimps on top of the pasta. Cross over two of the skewers so they look like a heart. Sprinkle the top with Basil. Grate a bit of lemon peel on top as well. Slice a small piece of lemon and place in the bowl.
* serves two