Oysters With Linguine Food

GRILLED OYSTERS WITH LEMON DILL BUTTER

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

LINGUINE WITH SEAFOOD

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

SEAFOOD LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
• Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
• Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

OYSTERS WITH LINGUINE

Steps:

• Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
• Saute scallions, parsley and garlic in hot oil over medium heat until softened.
• Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
• Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
• Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
• Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
• Serve oyster sauce over linguine, sprinkled with cheese.

CREAMY SEAFOOD LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

FRIED CHICKEN OYSTERS AND SQUID INK LINGUINI

Steps:

• For the pasta:.
• Blend the flour and squid ink in a food processor for at least 5 minutes (this helps bring out the intense black color of the squid ink). Add the olive oil, eggs and some salt and continue to mix until it forms a ball. Transfer to a lightly-floured surface and knead by hand for 5 minutes. Wrap the pasta dough tightly in plastic wrap and let it rest for at least 1 hour (2 hours is preferable). Once rested, roll out to desired thickness using a pasta roller, then cut to linguine size. Lay the pasta on a baking sheet that has been lightly dusted with flour.
• For the oysters:.
• Meanwhile, soak the oysters in the buttermilk in the refrigerator for at least 1 hour and up to 12 hours.
• For the balsamic reduction:.
• Pour the vinegar into a saute pan or small saucepan and bring to a simmer. Simmer until reduced by half and thick enough to coat the back of a spoon, 45 minutes.
• For the hollandaise:.
• Heat the butter in a small saucepot until melted and slightly simmering. Combine the lemon juice, egg yolks, hot sauce and some mustard and salt in a small food processor. Turn the food processor on, and slowly drizzle in the butter until emulsified. Store in a warm place until needed, or store in a gallon-size resealable plastic bag and refrigerate.
• For the basil oil:.
• Bring a medium pot of lightly salted water to a boil. Prepare a bowl of ice water. Once water is at a full boil, drop in the basil and count to 10. Drain the basil and quickly plunge into the ice water. Let sit for a minute or so, and then place the basil into a kitchen towel and firmly squeeze out any excess water. Transfer the basil to a blender with the oil and blend on high for 1 full minute. Strain through a cheesecloth to catch all the pulp, leaving you with only the basil-infused oil. Keep cold; it will last in the refrigerator for up to 4 days.
• For cooking and plating:.
• Heat the oil in a 2-quart stock pot to 350 degrees F. Bring a pot of lightly salted water to a boil. Cook 1 serving of pasta for 2 to 3 minutes, then plunge into the ice water to "shock". Once cold, drain and dress lightly with olive oil.
• Fry the pancetta until nicely browned in a heated saute pan. Add the chard and cook until lightly wilted. Add the pasta and cook to warm through, adding more salt and pepper to taste and the chicken stock to add moisture.
• Remove the oysters from the buttermilk and lightly dredge in seasoned flour. Tap off excess flour and lightly fry the oysters until golden brown. Transfer to paper towels to drain.
• Gently "twirl" a nest of pasta onto a plate using a fork, making sure to get the Swiss chard and a few pieces of pancetta. Place the fried oysters on top. Dollop on the mustard hollandaise using a soup spoon. Top with chopped chives and garnish with basil oil, micro greens and balsamic reduction.
• Cook's Notes:.
• The balsamic reduction can be made days ahead of time and stored in the refrigerator for 1 to 2 weeks.
• Use remaining pasta, hollandaise, balsamic reduction and basil for additional servings. Add more fried oysters, Swiss chard and pancetta as needed.