Yield: 2 Servings (can be doubled)

Scott Nowell

Pasta Jay’s in Boulder serves a dish called Seafood DiStefano on their Friday night specials list. Shrimp, crab and scallops, served over linguine with white clam sauce.
This is my version, modified to be a one-pot dish. You can change the seafood items to include some fish, lobster, etc. Be sure to add them in the appropriate order to get them cooked through.
Also note that the ingredients have been adjusted to serve two. Double, triple, etc. as needed. This dish cooks very quick, so it is important to cook the pasta and any optional vegetables first.

21-Apr-20, 22-Aug-20, 30-Oct-24

Pasta:

• 4-6oz linguine, fettuccine, spaghetti
• 1medium head of broccoli or other green vegetable (optional)

Aromatics:

• 1TBS olive oil
• 1TBS butter
• ¼cup minced or thinly sliced garlic
• ¼cup red onion, chopped, minced or sliced
• 2tsp flour
• pinch of red pepper flakes

Sauce:

• ½cup white wine
• ½cup pasta cooking water
• 1generous tsp chicken Better Than Bouillon
  

Seafood/Finish:

• 110 oz can of baby clams, NOT drained
• 6peeled and deveined shrimp (16/20 or 21/25)
• 6sea scallops
• 6oz lump crab meat
• ¼cup Parmesan cheese, shredded/grated
• 1TBS fresh chopped parsley

Pasta: Add the pasta to one gallon of boiling salted water and cook to barely al dente. Reserve ½ cup pasta cooking water. Remove pasta to oiled bowl and set aside. 

Optional Green Vegetable: If adding and a green vegetable like broccoli, cook it to al dente in the pasta water. Drain and remove to the bowl with the pasta. Return pasta pot to medium high heat.

Aromatics: In the pasta pan add 1 TBS olive oil and 1 TBS butter over med high heat until butter melted. Add ¼ cup garlic and ¼ cup red onion and sauté for a minute. Sprinkle over about 2 tsp of flour. Stir to tighten. Add a pinch of red pepper flakes.

Sauce: To the aromatics, add ½ cup white wine, reserved ½ cup of pasta cooking water, generous teaspoon of Chicken Better Than Bouillon and stir to dissolve Better Than Bouillon. Boil for a few minutes until reduced to about ¾ cup. Add the undrained can of baby clams, scallops, shrimp, crab and/or other seafood as desired. Stir and cook for a couple of minutes until the shrimp and scallops are almost cooked.

Finish: Return the cooked pasta and optional green vegetable to the pot. Stir to mix well and coat pasta with sauce. Add the Parmesan and stir. Mix in 1 TBS fresh chopped parsley. Check and adjust seasoning.

Plate, top with additional parsley and Parmesan and serve.