chelsea'srecipes

Linguini del Mar
Tori Pater
An excerpt from my book Cooking with Booze, You Never Lose!

2 bottles white wine
2 cans clams (chopped, minced, whole, no matter)
½ lb. shrimp, peeled.
½ lb. clamari
Whatever other seafood is available…scallops, mussels, etc.
2-3 garlic cloves
Chopped onion
Healthy dashes of basil, oregano, black pepper
1 egg (optional)
Lemon (optional)
Parmesan cheese
Pasta

1. Open wine and pour glass for cook and assistant.
2. In saucepan, sauté garlic and chopped onions in a bit of oil
3. Open clam cans and add only clam juice to pan.
4. Dash spices in broth, simmer 5 minutes
5. Refill wine glasses.
6. Add seafood, increase heat (add lemon juice if desired)
7. When seafood appears cooked, add 1-2 cups of wine.
8. Reduce heat and simmer.
9. Refill wine glasses
10. For a thicker consistency, slowly stir in scrambled egg (optional – after broth has cooled a bit)
11. Mix with pasta, or serve over top with parmesan cheese.
12. Open next bottle of wine.