Seafood Spaghettini with Sun-dried Tomatoes
Servings: 4
12 ounces spaghettini
6 tablespoons olive oil, (divided use)
1 stick butter, unsalted
2 large cloves garlic, minced
2/3 pound shrimp, medium, raw (peeled & deveined)
2/3 pound sea scallop
2 cup clam juice, bottled
1/2 cup sun-dried tomato in oil, diced
1/2 cup parsley, minced lemon peel, julienne (from 1 lemon)
1/2 teaspoon salt, (or more to taste), black pepper, fresh ground, to taste
Prep Day: Place the pasta in a large pot of salted water. Cook until the pasta is just done, stirring occasionally to prevent sticking. (Cook tender but still firm to the bite.) Drain the pasta and place in an ice bath to stop the cooking. When the pasta is cooled completely, drain again. Toss the pasta in a large bowl with 1 tablespoon of the olive oil. Set aside in the refrigerator.
In a large heavy skillet over medium-low heat, melt the butter with the remaining olive oil. Add the garlic and sauté until tender (about 3 minutes). Increase the heat to medium-high. When the pan is hot add the shrimp and scallops. Turn the seafood gently with tongs as needed to promote even cooking. As each shrimp and scallop finishes cooking, remove it with tongs to a bowl. (Remove each piece of seafood when it is “just done.” Be careful not to overcook.)
After the seafood has been removed from the skillet, add the clam juice and the cooked pasta. Add any liquid that has accumulated in the seafood bowl. Cook the pasta until the mixture has heated through and a good portion of the liquid has been absorbed (about 2-3 minutes.) Leave the pasta wet not dry. Add the sun-dried tomatoes, parsley and lemon peel.
Cool and freeze in a microwavable large container.
Serve Day: Thaw in the refrigerator overnight. Heat in the microwave using medium power for 2-4 minutes or until hot throughout. Stir occasionally for a more even heating. Be careful not to overheat or the seafood will become tough.
Northerly Nosh 