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
4 to 6 servings
cloves peeled garlic
extra virgin olive oil plus 3 tablespoons
generous tablespoon clam base
peeled and deveined shrimp (I used 16/20s)
fresh baby spinach leaves
Freshly grated Parmesan cheese to taste
fresh linguini cooked according to package directions (Fresh is best!)
In This Recipe
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.
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.
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
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!