Whenever Matt's in town we have a seafood pasta dinner night...sometimes seafood lasagna...sometimes creamy with noodles. Last night it was linguine, shrimp, scallops, clams, and broccoli. Served with the Chuck Muer House Bread, it was delicious!
1 lb. peeled and deveined shrimp( thawed, drained, and patted dry)
1 lb. sea scallops (thawed, if frozen, and patted dry)
2 6.5 oz. cans chopped clams with the juice
1 stick butter
4 to 6 (or more) crushed garlic cloves
1 cup half and half
1 cup clam juice
3 to 4 Tbl. instant flour (Wondra) plus more if needed
1 lb. frozen broccoli florets, thawed
grated parmesan, romano,or asiago cheese for serving(optional)
1 lb. pasta, cooked
In a good size sauce pot, melt butter on low heat, add garlic and heat for about a minute until the garlic becomes fragrant. Add the clams with their juice and bring to a simmer. At this point add the instant four and stir, creating a roux. Slowly add the half and half and clam juice and bring the mixture up to a boil. (the mixture should be thick). Add the broccoli, shrimp, and scallops and simmer about 5 minutes until the seafood is done. If at this point the mixture seems too watery, sprinkle in a little more of the flour. (The seafood exudes liquid as it cooks)
Serve over cooked pasta and sprinkle with some grated cheese, if desired.