Linguini with Point Judith Shellfish

Block Island is a small island in the Atlantic, off the coast of Rhode Island.  An hour's ferry ride from Point Judith, one of Rhode Island's active fishing ports, you get cool sea breezes, dramatic bluff-banked beaches, and some of the very best fresh seafood caught in the local Atlantic.

The fish markets there get swordfish and shellfish from the fisheries at Point Judith, fresh daily.  My brother-in law, Glen and I tossed up some linguini with this fresh shellfish, brightened with fresh parsley, garlic and lemon.  Simple summer beach house pleasure.
2 dozen little neck clams, washed
1 lb mussels, washed
1 lb sea scallops, shelled
1 lb linguini
1 onion, diced
3 cloves garlic, minced
2 Tbsp butter plus 2 Tbsp olive oil
1 cup chicken or fish stock
1/2 cup dry white wine
1 cup reserved pasta cooking water
Palmful fresh Italian parsley, minced
2 lemons cut into wedges

Bring a large pot with 1-1/2 to 2 quarts very well salted water to a boil for the pasta.  Bring another large pot with about 2 cups water to a boil for the shellfish.

Meanwhile, heat 1-2 tablespoons canola oil in a non-stick skillet until on high shimmering (I normally use a ceramic non-stick for this purpose as you are not supposed to heat polymer non-stick skillets to high heat). Carefully slide in the scallops and sear the first side for about 1-2 minutes, until nicely browned. Flip each scallop and cook the other side for about a minute.

Don't overlook the scallops or they will toughen. Set scallops aside.

Place pasta in boiling water, stir and cook just until al denote, about 7-8 minutes. Stir every once in a while.  Also put the mussels and clams into the pot with the smaller amount of boiling water.  Cover and steam the shellfish just until they open - about 3-5 minutes.

Discard any shellfish that do not open. Remove from heat and remove the shells to a bowl with a slotted spoon. Shell about half these mussels and clams.

While the pasta and shellfish cook, melt butter in the olive oil in a wide, deep skillet. Add the onions and cook about 5-8 minutes, until softened and beginning to brown.

Add the garlic and cook another 2-3 minutes. Add the stock and wine and bring to a gentle boil and add the shelled mussels and clams.

Cover and cook about 3-5 minutes over medium heat.  Reserve a cup of pasta cooking water and drain the pasta. Tip the pasta into the pan with the broth. Tip in most, but not all of the parsley, and gently toss the pasta together, adding as much of the pasta cooking water as necessary to maintain a nice saucy consistency.

If desired pour the pasta into a preheated serving dish. Garnish with the unshelled clams and mussels, the remaining parsley, some lemon wedges and Parmesan cheese, if desired.

Serves 6-8.

Northern Light House, Block Island