Author: John

Linguini with White Clam Sauce Recipe – BennySeafood

Here is the recipe of Linguini with White Clam Sauce Recipe.

Ingredients

  • Sauce:
    • ¼ cup Extra-virgin olive oil
    • ½ cup Onion, finely chopped
    • 4 Garlic cloves, finely chopped
    • ¼ cup White wine
    • 8 fl oz Clam juice
    • 3 oz Italian parsley, fresh, chopped
    • 2 tsp Oregano, fresh
    • 2 tsp Salt
    • 1 Lb. Linguine, cooked
  • Sauté:
    • 2 Tbsp Butter, unsalted, cut into four pieces
    • ¾ cup Mushrooms, cleaned, sliced
    • ¾ cup Asparagus, fresh, cooked, chopped
    • 2 cans (3.88 oz) ROBINSON CRUSOE Whole White Clams
    • Black pepper freshly ground

Directions

  1. Heat oil over medium heat in a saucepot.  Add onion and sauté until moister has evaporated, add garlic cook until soft.
  2. Add wine and clam juice; reduce heat; add parsley, oregano, and salt; simmer over low heat until thickened.
  3. Remove sauce from heat and cool to room temperature and refrigerate.
  4. Boil 1 pound of pasta al dente, according to package instructions. Drain, but do not rinse.
  5. Add butter to sauté pan over medium heat until melted and foaming; add mushrooms and asparagus; sauté until mushrooms are tender.
  6. Add sauce, clams, and linguine until heated throughout. Remove to serving plates and sprinkle with freshly ground pepper and chopped Parsley.

Stone Crab Etouffee – Bennyseafood

Here is the best recipe for stone crab Etouffee.

Ingredients

  • ¼ cup Vegetable Oil
  • 2 cups Onion; chopped
  • 1/2 cup Green Bell Pepper; chopped
  • 2 tsp Garlic; minced
  • 2 Tbsp Flour
  • 1/2 cup Water
  • 1/2 cup Clam juice
  • 3 cans (6.35 oz) ROBINSON CRUSOE Stone Crab, drained
  • 2 Tbsp Fresh Parsley; chopped fine
  • 1 can ROBINSON CRUSOE Mussels, drained
  • 1 can ROBINSON CRUSOE Stone Crab, drained
  • ½ tsp Cumin seed, toasted ground
  • 1 tsp Coriander seed, toasted, ground
  • Sea salt, to taste

Directions

  1. Place oil in large skillet over medium heat.  Add onion and bell pepper; sauté until soft; add garlic and reduce heat.
  2. Add flour; continue sautéing until mixture is combined and slightly blond.
  3. Combine water and clam juice into the skillet with vegetables and stir until the mixture starts to thicken.
  4. Add crab meat, parsley, and green onion.  Cook 5 minutes or until mixture is just heated through.  Taste, adding Cayenne pepper and salt as needed.
  5. To serve: place a scoop of rice in center of bowl; spoon Etouffee around rice; sprinkle with fresh chopped parsley.