Now I don’t want everyone to get so excited, were not the Ritz, we do serve quite a selection, but we are still just a school, and just a school food service company, and we still have to pay our own way, we have no subsidies. It’s a little scary for me this year, while I am excited to be back at work, I will be bringing all my new friends along, trying out so many of the wonderful recipes you have taught me. I just don’t want to disappoint any of you.
While I do my best to teach my girls to eat better, and to try new foods, I still have to make my budgets and that means getting as many of my girls to eat as possible. So I serve something for everyone, while on my quest to serve better school food. I’ll explain more of our menu and the process on Wednesdays post.So enough of that stuff for now, I’m actually feeling a lot better, see what talking to my friends does for me!
My wife had a hard week, she started teaching in a classroom again after 12 years as a resource teacher, and the last 4 as a reading specialist. Thursday night I left Sangria for her to wind down with, and when I did get home she was making good use of it…….Friday I wanted to make something special for dinner, so while she enjoyed a glass of sangria, I started on dinner.
It’s just a simple pasta dish with her favorite aioli sauce, but it definitely was good eating.
Seafood Linguine for Two
1 8 oz Lobster Tail
8 16-20 count Shrimp
8 Sea Scallops
1/2 lb Linguine
1 small Tomato diced
2 cloves of Garlic sliced
1 Tablespoon fresh Basil chopped
pinch of crushed red pepper flakes
Extra virgin olive oil
Splash of white wine (optional)
2 tablespoons of butter
water from cooking pasta
1 Eggplant, peeled and sliced into 1/4 inch cutlets.
seasoned bread crumbs
extra virgin olive oil
Start by preparing your eggplant cutlets, now this is a step you can omit if you like, but I do love eggplant as a base and have served it with seafood in different sauces through out my career. I used Sicilian eggplants because they were so nice and round and perfect for cutlets. I didn’t soak these or do any other pre-prep too them, I just peeled them, sliced them and breaded them. I always start the process of breading the same way for meats or veggies, flour seasoned with salt and pepper, eggwash- a couple eggs lightly beaten with the addition of about a half cup of milk, and just store bought seasoned bread crumbs.
Heat your olive oil in a large frying pan, and saute the breaded eggplant on each side 3-4 minutes until golden brown. Allow the finished eggplants to dry on paper towels, then place them in a 300 degree oven while you start your pasta.
While your pasta water is heating, get all of your prep done for your sauté dish. As soon as your pasta water is ready, place your Linguine in the pot, ( I like De Cecco brand the best) cook according to the directions on the box. This should allow you enough time to cook your seafood.
In a large sauté pan, add the olive oil, and garlic. As soon as the pan is gets hot, add your lobster and scallops they should take the longest to cook, sauté them for about 5 minutes then add your shrimp, tomatoes, basil, and red pepper flakes. Continue to saute for about 4 minutes until shrimp is done. Add your splash of white wine to deglaze the pan, and add some water from your pasta cooking pot to help make the sauce.
At this time you will need to thicken your sauce and the easiest way is how I used to do it in the restaurant. Make a beurre manie. Simply take your butter and press it into the flour, as much as will cling to the butter, do your butter in a few pieces so you are able to add enough flour to thicken your sauce. When adding butter or really good olive oil to a dish you always do it at the end of the process, so you are able to still taste the butter or oil. If you start the dish in the good stuff , the flavors will overwhelm them. So save that drizzle of really good olive oil, or that chunk of butter until you are finishing your sauce and ready to serve.
Your sauté is done, your buerre manie has done its job and thickened your sauce. Do not allow it to get too hot at this point or it will start to separate and you will have to keep mixing it to bring it back together. If it does break, a little more of the pasta water will help pull it back together.
Drain your pasta, place some on your plate next to one of your eggplant cutlets and top both the pasta and eggplant with your seafood.
I do enjoy my seafood pasta dishes with grated Romano cheese, I know this goes against what they do in Italy, but I love cheese with my seafood so I add it.
Feel free to use any combination of seafood you might like or to even make the sauce red, I actually enjoy good lump crab meat instead of the lobster, but I didn’t have any on hand. I hope you enjoy this wonderful dish and thanks for stopping by!