Spring

Chef Larry's Seafood Pasta

February 27, 2021
0 Ratings
Photo by inpatskitchen
Author Notes

Chuck Muer was a popular restauranteur here in Michigan and in Florida as well. His restaurants (Charley's Crab, Big Fish, River Crab and on and on) were seafood centric. He and his wife were lost somewhere in the Bermuda Triangle in the mid 90s. His executive chef Larry Pagliari developed a seafood linguini that was "out of this world". After Pagliara's death in the mid 80s, Muer renamed the dish Pasta Pagliara after the beloved chef. I ordered it whenever I could and especially enjoyed the never ending Parmesan that the server would personally grate over the dish with a rotary grater. A few of the Muer restaurants still serve this with the addition of salmon in the mix. —inpatskitchen

  • makes 4 to 6 servings
Ingredients
  • 4 cloves peeled garlic
  • 1/2 cup extra virgin olive oil plus 3 tablespoons
  • 1 generous tablespoon clam base
  • 1 cup hot water
  • 1 pound sea scallops
  • 1 pound peeled and deveined shrimp (I used 16/20s)
  • 1 pound mussels
  • 5 ounces fresh baby spinach leaves
  • Freshly grated Parmesan cheese to taste
  • 8 ounces fresh linguini cooked according to package directions (Fresh is best!)
In This Recipe
Directions
  1. Process the garlic and half cup oil in a mini food processor until smooth. Dissolve the clam base in the hot water and then stir in the garlic oil. Set aside.
  2. In a large skillet with a lid warm the 3 tablespoons oil and then add the scallops and shrimp. Saute for just a few minutes and then pour in the garlicky clam base.
  3. Add the mussels, cover the pan and cook until the mussels open (about 5 minutes). Stir in the cooked pasta and spinach and heat until the spinach just starts to wilt. Plate and garnish with the Parmesan

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inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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