Pasta Jay\u2019s 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.<\/p>\n
21-Apr-20, 22-Aug-20, 30-Oct-24 Aromatics:<\/strong><\/p>\n Sauce:<\/strong><\/p>\n Seafood\/Finish:<\/strong><\/p>\n Optional Green Vegetable: <\/strong>If adding and a green vegetable like broccoli,<\/strong> cook it to al dente in the pasta water.<\/strong> Drain and remove to the bowl with the pasta.<\/strong> Return pasta pot to medium high heat.<\/p>\n Aromatics: <\/strong>In the pasta pan add 1 TBS olive oil<\/strong> and 1 TBS butter<\/strong> over med high heat until butter<\/strong> is melted. Add \u00bc cup garlic<\/strong> and \u00bc cup red onion<\/strong> and saut\u00e9 for a minute. Sprinkle over about 2 tsp of flour.<\/strong> Stir to tighten. Add a pinch of red pepper flakes<\/span><\/strong>.<\/p>\n Sauce: <\/strong>To the aromatics, add \u00bd cup white wine,<\/strong> reserved \u00bd cup of pasta cooking water<\/strong>, generous teaspoon of Chicken Better Than Bouillon<\/strong> and stir to dissolve Better Than Bouillon<\/strong>. Boil for a few minutes until reduced to about \u00be cup. Add the undrained can of baby clams, scallops, shrimp, crab<\/strong> and\/or other seafood<\/strong> as desired. Stir and cook for a couple of minutes until the shrimp<\/strong> and scallops<\/strong> are almost cooked.<\/p>\n Finish: <\/strong>Return the cooked pasta<\/strong> and optional green vegetable<\/strong> to the pot. Stir to mix well and coat pasta<\/strong> with sauce.<\/strong> Add the Parmesan<\/strong> and stir. Mix in 1 TBS fresh chopped parsley.<\/strong> Check and adjust seasoning.<\/strong><\/p>\n Plate, top with additional parsley<\/strong> and Parmesan<\/strong> and serve.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Servings (can be doubled) Scott Nowell Pasta Jay\u2019s 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….<\/p>\n
Pasta:<\/strong><\/p>\n\n
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Pasta:<\/strong> Add the pasta<\/strong> to one gallon of boiling salted water<\/strong> and cook to barely al dente. Reserve 1 cup pasta cooking water<\/strong>. Remove pasta<\/strong> to oiled<\/strong> bowl and set aside.\u00a0<\/p>\n