Recipe# 11 Fresh Seafood Linguine

20-30 Little Neck Clams
1 lb Rock Cod
1 lb Pacific Ocean Shrimp - appoximately 20- 30 per lb

l lb Fresh linguine

1/2 cup white wine
1/2 cup fresh cream or half & half
1 cup Vegetable broth (or you can make your own stock)
2 tbsp olive oil
1/4 cup finely diced shallots
1/4 cup fine diced celery
2 tbsp freshly grated parmesan
1/2 cup choppped fresh parsley

To Make the Stock: In a heavy bottom saute pan, combine shells from the shrimp, shallots, celery and olive oil. Saute until shallots are translucent. Add 1/2cup white wine and 1/2 cup water and simmer for 15 - 20 minutes or until liquid is reduced in half. Remove the shrimp shells with a slotted spoon or strain the broth through a strainer pressing the shells and vegtables with the back of a spoon..

In a separate covered saucepan, use 1/4 cup of the liquid to steam the clams open. Remove the clams from the shell and set aside. Strain the broth through cheesecloth to remove any sand and add the clam juice back to the original stock.

Steaming and simmering the seafood:
You can now add 1/2 cup of heavy cream or half & half to your broth. Boil the broth and cream on high until it is thick enough to coat a spoon. This could take a few minutes so be patient.

Once the sauce is thick enough lower the heat to a simmer and then add the fish and raw shrimp. Simmer for a about 5 to 7 minutes. Add the clams and simmer for about 2 minutes longer.


In a separate pot, cook fresh linguine for a about 1 to 2 minutes. Drain and add to the seafood mixture. Add the freshly grated Parmesan to help thicken and coat the sauce.

Sprinkle with parsley and serve immediately

Additional notes:
Mussels, scallops, squid or other types of fish may be added or substituted for the seafood above. This particular recipe was made using the fresh ingredients from the ocean while spending time at the Pacific Shores resort in Nanoose Bay, Vancouver Island.