A few years ago, hubby and I took a trip of a lifetime to California. We got to visit many wonderful cities as well as wine country. We were mesmerized by the beautiful sceneries, enjoyed some delicious food, and sipped on luscious wines. Today, I want to share with you this pasta dish, that we savored at Brophy Bros Clam Bar in beautiful Santa Barbara. This restaurant overlooks the lovely pier and the breathtaking mountain views. This dish was so inspiring, that I decided to recreate it, and the result was smashing.
Degree of difficulty: Easy – Medium
- 1 lb. medium-sized shrimp, peeled and deveined, tail left on
- 18 little neck or medium-sized clams
- 1/2 lb. of sea scallops
- 1/2 jug of clam juice – About 5-6 ounces
- 1/2 cup of Chardonnay wine
- 2-3 Tbsp. Olive oil
- Salt & Pepper to taste
- 1/2 cup chopped tomatoes
- 3/4 cup heavy cream
- 1/4 cup pasta water
- 2-3 Tbsp. butter
- Grated Parmigiano Reggiano, (Parmesan cheese)
- 3-4 garlic cloves, minced
- 1/2 tsp. Oregano
- Few leaves of basil, chopped in a chiffonade style
- 1 lb. Linguine
1) In a 6 quart pan, on med-high heat, drizzle the olive oil on the bottom, sautee the garlic, as soon as it releases its aroma, drop all the seafood in there and deglaze with the wine. This should take a couple of minutes.
2) Add the tomatoes, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir. Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the seafood. They will become chewy.
3) Simultaneously, bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite). Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta and water to the seafood sauce. Swirl in the butter for some added richness, and give it a good stir. This is all done with very low heat, at this point. Garnish with the basil at the end so they don’t wilt. Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.
I hope you will try this delectable recipe that will have your loved ones begging for seconds. Stay tuned for more delicous dishes. Until then, have a fantastic day!
Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.
Happy Cooking and Cheers from Gina’s Kitchen!
My Food, Wine & Travel Lifestyles
Culinary Aficionado – WSET-Level Wine Connoisseur