Langostino and Clam Pasta
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Author Notes: While shopping, I ran across a 2 pound bag of frozen cooked langostinos (those tiny morsels of seafood that taste of both shrimp and lobster). I always keep canned clams in my pantry and immediately thought of Marcella Hazan's Tomato Sauce with Onion and Butter to pair with the seafood and with a few twists and changes, made one of the best seafood pastas I've ever had. - inpatskitchen
Serves 4 to 6
- 2 pounds peeled, seeded tomatoes, chopped
- 5 tablespoons butter
- 1 medium onion, halved
- 2 whole cloves garlic
- 2 6.5 ounce cans canned chopped clams, juice reserved
- 1 pound langostinos, thawed if frozen ( small gulf or rock shrimp would work)
- 1/2 cup chopped parsley
- 1/2 cup sliced basil
- Salt and pepper to taste
- Grated parmesan (optional)
- 1 pound dry fettucine
- In a large saucepot, cook the tomatoes, butter, onion and garlic on a simmer for about 45 minutes.
- Cool the mixture a bit, then blend it all in a blender or stick blender until smooth.
- Drain the liquid from the clams into a small sauce pan and simmer the liquid until reduced by half.
- Add the liquid to the tomato sauce and heat to boiling. Stir in the clams, langostino, parsley and basil. Heat about one minute more, adjust seasoning and serve over the fettucine, which has been cooked per package instructions. Garnish with cheese if desired.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Canned Fish Recipe
Tags: creamy but no cream, pasta, seafood, tomatoes
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7 months ago Seatech
Great recipe. I put a link back to this page from https://www.facebook.com... where there is a great colletion of langostino recipes and product information.
7 months ago inpatskitchen
Thanks so much Seatech! The facebook page looks terrific! I recently made Langostino Eggs Benedict which were yummy. I'll have to remake again soon and get a picture to post (with the recipe of course!)
about 1 year ago inpatskitchen
It's so good! And thanks to Marcella Hazan for her wonderful sauce! Thank you Suzanne!
about 1 year ago Bevi
This is great - I still have some Marcella Hazan sauce in my freezer from my summer bounty. This sounds like a lovely company dish.
about 1 year ago inpatskitchen
Thank you Bevi!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I can't believe the wonderful recipes you are posting here, each one sounds better than the other. Another must make for me! Fantastic