Creamy Pasta with Shrimp and Broccoli

Here's a shrimp scampi on pasta made unctuous with the smooth creaminess of creme fraiche.  A French wonder, creme fraiche is becoming more available, and is slightly less sour than sour cream - but either could be used here.
1/2 lb multicolor pasta
3-4 cups broccoli flowerets
1 leek, cleaned, trimmed and diced

2 Tbsp butter plus 1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp pickled jalapeno peppers, minced
20 medium shrimp, shelled

1/4 cup creme fraiche, or sour cream
juice of 1/2 lemon

Bring 4 quarts of water to a boil for the pasta in a medium pot. Salt generously and add the pasta. cook only just until al dente. Reserve a cup of the cooking water and and then drain the pasta mixture.

While the pasta cooks, add the leek and a dash of olive oil to a large non-stick skillet. Bring the leek to a nice sizzle and then add a tablespoon water. Cook until the leek softened nicely and the water all evaporates. Add the broccoli and stir fry for about 3-5 minutes, until the broccoli is heated through and is crisp-tender. Remove veggies to a bowl and keep warm.
In the same skillet, melt the butter in the oil. Add the garlic and jalapeño pepper and cook for about 2-3 minutes.

Add the shrimp and cook until the shrimp just turns pink, about 3-5 minutes.

Add the veggie mixture to the shrimp.

Then gently fold in the pasta.

Now gently fold in the creme fraiche or sour cream and heat through.

Stir in the lemon juice and then immediately turn pasta mixture into four bowls and garnish with parsley. Serves 4.

Cook's Note:  You can use your favorite pasta for this - I like the multicolor flowers that match the broccoli flowerette shape well.

Sesame Shrimp over Fresh Buckwheat Udon

Fresh buckwheat Udon noodles are a real treat, with a toothy bite and rich flavor.  If I have too much at one time I freeze them - they do fairly well in the freezer and I think are still better than dried noodles when thawed.
1/2-inch fresh ginger, minced
2 cloves garlic, peeled and minced
2 Tbsp golden raisins, very finely minced
1 fresh tomato, diced
1/4 tsp crushed red pepper flakes
1 Tbsp asian fish sauce
2 tsp sesame oil

1/4 lb fresh buckwheat udon noodles
1/4 cup frozen petite peas
16 shrimp, peeled and deveined

Heat a dash of canola oil in a medium pot. Add the garlic, ginger and raisins and cook about two minutes, stirring often. Add the tomatoes and red pepper flakes to the pot and bring to a sizzling boil. Cook for about 3-5 minutes, then turn to a simmer. Cook the tomatoes for about 5 more minutes to darken and develop their flavor. Add the fish sauce and sesame oil, stir and reduce to a low simmer.

Meanwhile bring a medium pot of water to a boil. Salt generously for the noodles. Cut the noodles if longer than about six inches in length. Add the noodles to the water and cook until just al-dente; this will take only a few minutes because the noodles are fresh. If you can only find dried buckwheat udon, then cook longer until al dente. Add the peas to the water for the last 30 seconds.

Add the shrimp to the tomatoes and bring to medium heat. Cook until the shrimp is just pink. Adjust seasoning with salt and pepper, only if necessary.

Drain noodles and divide into four bowls. Drizzle with a dash of sesame oil if desired.  Top evenly with shrimp mixture. Serve with lemon or lime wedges.

Serves 4.

Cook’s Note: Asian recipes like this often call for a teaspoon of sugar or other sweetener, just to cut the edge - and its very good. I did not add this as many are concerned about added sugars these days. Instead I used the raisins.

Lobster Scallops and Shrimp over Creamed Spinach and Gnocchi

The holidays are a time we splurge a bit for great food, and that includes scallops and lobster. Returning from an arduous semester at school, our daughter Stephanie helped me pull together this delicious number, with all our delicious shellfish food groups.
1/2 sweet onion, finely sliced
2 cloves garlic
1 Tbsp butter plus 1 Tbsp olive oil
1 lb baby spinach leaves
fresh grated nutmeg, about 1/4 tsp
1/3 cup fresh heavy cream

1/2 lb fresh gnocchi

1/2 lb large bay scallops, about 10-12, blotted dry
1 dozen shrimp, peeled and cut in half
1 lobster tail, meat removed and sliced 1/8-inch

1/4 cup sherry
1 Tbsp butter
2 green onions, sliced on the bias
1/4 tsp dried red chili flakes
1 lemon, cut into wedges, pits removed

Sauté onions in a large pot for about 3-4 minutes in the butter and olive oil. Add the garlic and cook another 2-3 minutes. Add the spinach and toss with tongs as it wilts and steam off as much water as possible. Use a spoon to remove any excess water after the spinach wilts, tilting the pan and pressing the spinach lightly. Season with the nutmeg and lightly with salt and pepper to taste. Add the cream and mix well. Cover and keep warm as you prepare the rest of the dish.

Bring 6 cups water to a boil in a medium pot. Salt generously. Cook gnocchi 3-4 minutes, until just tender throughout. Drain.

Meanwhile, sauté the scallops over HIGH heat in a dash of canola oil until browned on one side, about 2-3 minutes. A ceramic nonstick skillet is useful here to allow you to heat the pan to high, to get a nice browning going on. Do not stir or disturb the scallops as they brown. Once browned, flip the scallops once and cook another minute, just to cook through. Set scallops aside.

Add shrimp and lobster to the skillet with a dash more oil. Allow to cook through, just until shrimp turn pink, 1-2 minutes. Remove shrimp mixture to the scallops. Carefully add the sherry to the skillet and allow the alcohol to steam off for a minute or so. Before all the liquid has evaporated, add the butter and whisk to melt. Return the seafood to the sauce in the pan.

Toss the gnocchi with the creamed spinach. Plate the spinach mixture evenly on four plates. Top with the shellfish. Garnish with green onions and chili flakes. Serve with lemon wedges. Serves 4.

Shrimp & Scallops with Calamari Pasta

Match seared scallops and shrimp with wonderful ribbon 'calamari' shaped paste in this brothy dish that celebrates both sea and shore.
1/2 lb calamari pasta, or other favorite pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 lb bay scallops
1/2 lb large shrimp, shelled and cleaned
2 cloves garlic, minced
1/2 tsp dried crushed red pepper

1 5 oz can sliced mushrooms, juice reserved
2 cups clear chicken broth
1 bottle clam juice
1 Tbsp asian fish sauce
palmful fresh parsley leaves, chopped

2 green onions, sliced

Bring 2 quarts of salted water to a boil. Cook pasta, stirring often, just until al dente. Reserve 1 cup pasta cooking water, and drain pasta when cooked.

Meanwhile, melt butter in the oil in a wide skillet until all the water has bubbled off. Brown the scallops for about 2 minutes per side. Set aside on a rack sitting on a rimmed baking pan.

Add another dash olive oil into pan and bring to almost smoking. Carefully add the shrimp and allow to cook for a minute, shaking pan. Flip the shrimp and continue cooking another minute. Set shrimp aside with scallops.

Add a final dash of olive oil to pan and add the garlic and red pepper flakes. Cook for about 2 minutes. Add the mushrooms along with their juices to the pan. Stir in the chicken broth, clam juice, fish sauce, reserved pasta water and parsley. Bring to a boil.

Distribute pasta among four bowls. Then distribute seafood evenly among the four bowls. Then ladle a cup or so of broth, along with some mushrooms over the seafood. Garnish with green onions. 


Serves 4.

Cook's Note:  There are lots of cool artisan pastas out there that you could use, though frankly some are ridiculously expensive.  Try TJ Max to find great bargains on cool pasta.

Korean Pajeon Seafood Pancakes

Who said pancakes have to be sweet?  After all, the French fill their crepes equally with sweet fruit jams as they would a creamy savory shrimp filling.

These pancakes made in Korea are rich and savory, and filled with seafood, cooked right into the batter.  They are garnished with green onions and sesame seeds and accented with a spicy, tangy, and just a bit sweet, gochujang chili paste sauce.  Something with such flavor and texture contrasts I would not have expected from a mere pancake.
Pancake mix:
2 cups white flour
1/3 cup cornstarch
2 cloves garlic, minced through a press
2 Tbsp minced fresh dill
2 green onions, sliced
1/4 cup grated carrot
1 tsp ground coriander
1 tsp salt
1 egg
2 cups milk
1 Tbsp fish sauce
2 Tbsp olive oil

1 lb mixed shellfish (I used Trader Joe’s shrimp, scallops and calamari)

Dipping Sauce:
1 Tbsp gochujang paste
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup water
1 tsp sesame oil
1 Tbsp sugar
1 Tbsp molasses

2 green onions, sliced and toasted sesame seeds for garnish

Whisk together the dipping sauce.

Mix together the pancake mix ingredients in a large mixing bowl.

Stir in the seafood.

Heat a tablespoon olive oil in a non-stick skillet until just about smoking.

Pour in about a quarter of the pancake mix and allow to brown nicely on the first side. Flip and continue cooking until slightly browned on the second side.

Set aside and keep warm as you finish the other three pancakes. If you are up to the challenge, you can cook two at a time!

Garnish pancakes with sliced green onions and toasted sesame seeds. Serve with dipping sauce on the side.

Serves 4.

Creole Chicken Shrimp Gumbo

This is a mix of  flavors and ingredients.  A perfect example of how I see American cooking asimilating the World.

Now, especially, is a time for embracing and unification.  A time for tolerance and an exchange of good ideas. A time for sharing love through food and nourishment.  Cajun/Creole cooking is just that.   Here is a great example of getting diverse viewpoints at the table.

Share food and Discus!!!
1/2 green pepper, diced
3 stalks celery, diced
1/2 large sweet Vidalia onion, peeled and diced

1 link andouille sausage, diced, about a cup
1 Tbsp fresh thyme leaves, minced
1 Tbsp fresh oregano leaves, minced
2 cloves garlic, minced
1/2 tsp red pepper flakes
plenty of freshly crushed black pepper

1/4 cup olive oil
1/4 cup flour

1 quart best chicken or turkey stock
1 boneless, skinless chicken breast, diced 1/2-inch
12 shrimp, peeled and cut in thirds, lengthwise

Heat a dash of olive oil in a medium pot and sauté the Creole “Trinity” of green pepper, celery and onion for about 5 minutes.

Add the sausage, thyme, oregano, garlic and pepper, and cook for another 2-3 minutes.

Set the veggies aside, and add the canola oil and flour to the pot.  Cook for about 5-10 minutes over medium heat, stirring almost constantly. This makes the dark roux so relished in gumbos.

Whisk in the stock into the pot and bring to a gentle boil. Add the chicken and shrimp, and return the sautéed veggies to the pot.  Cook over a gentle simmer, until cooked through and thickened nicely.

Serve with rice in bowls. Serves 4.

Singapore Noodles

East meets West in this Asian curried noodle.  Recipe following soon.

Shellfish and White Beans over Asian Greens

1 Tbsp butter and 1 Tbsp olive oil
2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 lb mixed shellfish, shelled (I used shrimp, scallops and calamari)

2 Tbsp olive oil
1 fresh tomato, diced and drained
1 can Navy or cannellini beans, drained

8 cups spring green mixed salad greens
2 green onions, sliced

Wasabe Sesame Dressing:
2 Tbsp rice vinegar
1/2 tsp wasabe powder or paste
1 tsp sesame oil
1 tsp soy sauce
2 Tbsp olive oil

Melt the butter in the olive oil in a skillet. Toss in the garlic and ginger and cook about 2-3 minutes, until fragrant. Tip in the shellfish and sauté, with stirring, until the shrimp turn pink, about 2-3 minutes.

Remove shellfish mix to a bowl.

Turn heat to high and add second portion of olive oil to pan. Add the tomato and cook, stirring regularly for about 6-8 minutes.

Allow the tomatoes to sizzle and begin to caramelize just a bit. Then add the beans, and fold in gently to heat through. Return the shellfish to the pan and heat through.

Whisk together the dressing and toss with the greens. Distribute the greens among four plates. Distribute the shellfish mixture evenly on top of the greens and scatter the green onions on top. Serve with Zucchini quinoa fritters, or toasted bread on the side.

Serves 4.

Andouille Kimchi Shellfish Ramen Noodles

Recently, I stumbled upon a whole row of ramen noodles at an international market - I never knew there were so many variations - fantastic!  I bought kimchi ramen noodles and some fresh kimchi in a jar and made a noodle dish worthy of a noodle stand in Soeul - in minutes.
1/4 lb Andouille or chorizo sausage, thinly sliced
2 packs Ramen noodles, chicken, seafood, or kimchi seasoned
4 cups water
1/2 lb frozen mixed shellfish, thawed (I used Trader Joe’s frozen scallops, shrimp and calamari)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 cup favorite kimchi, slightly chopped
palmful fresh cilantro
dash toasted sesame seeds

Add the sausage slices to a medium soup pot with a dash of olive oil. Brown the sausage for about 3-5 minutes. Slightly break up the ramen noodle cakes. Add the water to the soup pot and bring to a boil Add the ramen noodles and cook for about 2 minutes. Add the flavor packet and all the remaining ingredients.

Bring to a boil and cook just until the noodles are al dent.

Transfer to two bowls. Garnish with cilantro and sesame seeds. Serves 2.

Thai Spicy Shrimp on Rice Noodle

Quick shrimp on noodles.  Asian delicious.  Especially with lime.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

12-18 shrimp, peeled and cut in half, about 1 lb - enough for 4 people
1/2 lb dry Thai (or vietnamese) rice noodles, frozen defrosted

2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 jalapeño pepper, minced
4 green onions, diced

1 Tbsp black toasted sesame seeds
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl. Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok or large skillet to high. Add a dash of canola oil and then the garlic, ginger and jalapeño and stir fry for about 2-3 minutes. Add the shrimp and stir fry for another 3-4 minutes, until shrimp are just cooked through.

Toss in the sauce and bring to a boil.

Then add the green onion and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works well with all kinds of protein such as beef or tofu.  See Thai Spicy Beef on Rice Noodle.

Spicy Shrimp with Artichokes Capers and Lemon

Quick - sauté some shrimp and toss with angel hair pasta, and artichoke hearts.  A quick pleasure even on a weeknight.
1/2 lb angel hair pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1 jalapeño pepper, minced, or 1/4 tsp red chili flakes

1/2 cup dry white wine

1/2 cup chicken broth
1 lb shrimp, peeled
1 cup marinated artichokes, drained and quartered
1 Tbsp capers
1 lemon, one half juiced and jested, other half cut into wedges

Bring 2 quarts of water to a boil in a pot and salt generously for the pasta. When boiling add the pasta and stir. Cook only just until al dente and then drain. Toss with a dash of olive oil and set aside, covered, to keep warm.

While the pasta is cooking, melt butter in the olive oil in a large skillet. Add the shallot and cook for about 2-3 minutes. Add the garlic and jalapeño pepper, and cook another 2 minutes. Add the wine and cook until reduced in half, about 5 minutes.

Now add the broth, shrimp, artichokes and capers and bring to a boil.

Immediately add the lemon juice and jest and remove from heat. Tip pasta into a serving dish and pour shrimp mixture over top. Serve with lemon wedges.

Serves 4.

Butter Garlic Calamari and Shrimp

This dish cooks up in five minutes so be ready to eat as soon as you start.  This is a classic example of having everything 'mise en place' and ready before you start cooking because once you start, there's no stopping.  And calamari, while tender and fresh when quickly cooked, should be eaten as soon as it is just cooked through - not a second later.  It's rubbery overcooked calamari that gives it a bad name with some folks.

2 cups cooked rice
2 Tbsp olive oil
1 lb cleaned whole calamari
1/2 lb shrimp, about 12, peeled and cut in half
2 cloves garlic, minced
1 shallot, minced
1/2 jalapeño, ribbed and minced
2 Tbsp butter, cubed
palmful fresh parsley, minced
1 lemon, cut into wedges

Have your rice cooked and at the ready.  If your calamari is froze, thaw in the refrigerator. Rinse and pat dry with a paper towel. Cut into 1/2-inch rings. Put the cut calamari and cut shrimp into a small bowl together.

Heat 1 tablespoon oil in a large skillet. Add the garlic, shallot and pepper and cook for about 2-3 minutes, stirring and shaking the pan almost continuously. Allow the veggies just to soften and become aromatic. Remove to a small bowl.

Add the second tablespoon of oil to the pan and heat to just about smoking on high heat. Quickly and carefully, tip in the seafood into the skillet, shaking the pan as you go. Allow the seafood to cook about 2-3 minutes. Add the butter and return the veggies to the pan. Allow the butter to melt. Stir in half the parsley.

Serve the seafood with rice.
Garnish the plate with the remaining parsley and serve with lemon wedges. Serves 4.

Christmas Scampi

Merry Christmas dinner was fun and quick with this easy festive scampi dish.
1/2 lb angel hair pasta
2 doz shrimp, peeled and deveined

2 Tbsp butter plus 1 Tbsp olive oil
1 red pepper, sliced
1 shallot, minced
1 clove garlic, minced
2 Tbsp capers, drained
1 Tbsp fresh lemon thyme

4 cups broccoli floweretts
juice of half a lemon
1/2 cup dry white wine
1/2 cup chicken broth
2 green onions, sliced

Bring 2 quarts water to a boil in a pot. Salt generously and add the pasta. Cook pasta to only just al dente. Drain and return to pot off off the heat. Add a dash of canola oil, cover to keep warm.

While the pasta cooks, melt the butter in the oil in a large skillet. Add the red pepper and shallot and cook for about 5 minutes. Add the garlic, capers and thyme and cook another 2-3 minutes. Set peppers aside in a bowl and add the wine to the skillet. Bring to a boil and reduce by half. Add the chicken broth and the shrimp and simmer for about 3-4 minutes.

While the shrimp cooks, place the broccoli in a shallow casserole with 2 tablespoons water. Season with salt, cover and microwave for 3-4 minutes, until only just crisp-tender. Drain and add broccoli to the shrimp along with the reserved red pepper. Add the lemon juice and mix well.

Toss the pasta into a serving bowl and top with the shrimp mixture. Garnish with the green onion.

Serves 4.

Mediterranean Fish Soup

Seafood, zucchini, fennel, leek and tomato.  There you have the recipe.  Enjoy!
1 leek, trimmed, cleaned and diced
1 fennel bulb, trimmed and diced
2 cloves garlic, peeled and minced
1 can petite diced tomatoes, drained well, liquid reserved
2 medium potatoes, peeled and cubed
1 quart favorite chicken broth (or fish or veggie)
1 medium large zucchini, sliced in half moons

3/4 lb white fish fillet, I used 2 small tilapia fillets, cut into 1-inch pieces
12 shrimp, peeled and cut in half

Sauté the leek and fennel in a large soup pot in a dash of olive oil over medium heat.

Cook 8-10 minutes until the veggies begin to soften and become fragrant. Turn up the heat a bit and add the drained diced tomatoes.

Cook another 10 minutes, adding oil if necessary - you want the tomatoes to sizzle and brown in oil - NOT boil in water. This will produce the best flavor. Add the garlic and cook another 2-3 minutes.

Now turn the heat to high and add the potatoes and the broth.

Bring just to a boil, then stir and reduce to a simmer. Cook until the potatoes are just tender to the tip of a knife.

Meanwhile, sauté the zucchini in a wide skillet in a dash of olive oil. Brown the edges and the remove from the heat.

When the potatoes are just tender, add the fish and shrimp to the soup along with the zucchini. Bring just to a gentle boil to heat seafood through, and remove from heat. Stir gently and serve in wide soup bowls.

Serves 4.

Pesto Rigatoni with Shrimp

Basil harvest is here and making pesto can be a gift to all your fiends.  Melding pesto with ricotta is a great way to make a delicate, smooth sauce - save pasta cooking water to adjust exactly to your liking.

Here I also add cauliflower, just at the very end of pasta cooking, to add slight crunch and a vegetable depth I am seeking in most all my pasta dishes these days.
1/2 lb rigatoni
16 shrimp (20-25/lb), peeled
4 cups cauliflower floweretts, about 4 cups
1/2 cup pesto
1/2 cup ricotta cheese
Red chili flakes to taste
Grated Parmesan, if desired

Set about 6 cups water in a medium pot to the boil for the pasta. Salt generously with at least 2 Tbsp kosher salt and add the pasta. Cook for about 7-8 minutes, until just about 1-2 minutes before al dente. Add the cauliflower and cook another 2 minutes.

While the pasta cooks, combine the ricotta and pesto in a small food processor and blend to a paste. Reserve about a half cup pasta cooking water to adjust the pesto sauce thickness.

Meanwhile, heat a medium skillet on high heat with a dash of olive oil. Add the shrimp and sear on one side for about a minute and a half. Salt and pepper to taste. Turn shrimp and cook another 30-60 seconds on the other side, just until heated through. Remove from heat.

When the pasta and cauliflower are cooked, drain well. Turn into a large bowl and add the pesto sauce.

Toss and thin with pasta cooking water to form a nice smooth sauce for the pasta. Tip into a serving bowl or platter and top with the sautéed shrimp. Garnish with red chili flakes and fresh parsley if desired, along with grated Parmesan.

Serves 4.

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