The Pioneer Woman Tasty Kitchen
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Seafood Pasta with Vodka Sauce

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Prep:

Cook:

Level: Easy

System:

3

Description

Shrimp, scallops and clams tossed with linguine in a rich tomato vodka sauce.

Ingredients

  • ½ pounds Large Shrimp, Cleaned And Deveined (leave Tails On And Reserve Shells)
  • ¾ pounds Diver Scallops (if Very Large, Cut In Half)
  • 10 whole Fresh Clams, Rinsed And Scrubbed Clean
  • ¾ pounds Linguine
  • 1 jar (26 Oz. Jar) DelGrosso's Uncle Joe's Vodka Celebration Sauce (or Vodka Sauce That You Prefer Or 26 Oz. Homemade Sauce)
  • 2 whole Shallots, Finely Chopped
  • 2 whole Cloves Garlic, Minced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 4 quarts Water
  • 2 Tablespoons Unsalted Butter
  • 2 teaspoons Kosher Salt (plus Extra For Seasoning)
  • 1 pinch Freshly Ground Pepper For Seasoning
  • ¾ cups Dry White Wine
  • 1 teaspoon Chopped Fresh Parsley, Plus Extra Whole Leaves For Garnish
  • Grated Parmesan Cheese, To Garnish

Preparation

You need to work fast when cooking this dish. Once the stock is made (directions below), go ahead and start warming your vodka sauce. Bring your stock back up to a boil to get ready to cook the linguine. Then begin to sear the scallops, cook the shrimp and clams. Keep everything warm until you are ready to toss it together!

Heat 1 tablespoon of olive oil in a medium saute pan over medium high heat. Add 1 of the chopped shallots along with 1 of the chopped garlic cloves to the pan. Cook for a minute or two, stirring, but do not brown. Add shrimp shells and cook until shells are red. This will take just a few minutes. Place this mixture in a pot filled with 4 quarts of water and 2 teaspoons Kosher salt. Bring to a boil. Simmer for 20 minutes. Strain and put in a clean large pot. This is the stock you will cook your linguine in.

Bring the strained stock to a boil (you may need to add more water). When you are ready for the pasta, add your linguine and cook following the package directions. Begin cooking the pasta once you have started to prepare the seafood.

Dry your scallops well with paper towels. Salt and pepper both sides. Meanwhile, melt 1 tablespoon butter and heat with 1 tablespoon olive oil in a medium-sized heavy pan (a well seasoned cast iron pan is great) over medium high heat. Quickly sear the scallops (about 3 minutes) on one side and then turn and sear in the other side (another 2-3 minutes). You want a nice light brown crust. Watch carefully and sear quickly so that you do not overcook the scallops on the inside. Remove from the pan, tent and keep warm.

At the same time you are cooking the scallops, in another medium pan, melt the remaining 1 tablespoon butter and heat with remaining 1 tablespoon olive oil over medium heat. Add the remaining chopped shallot and minced garlic and saute for a minute or two (do not brown). Add shrimp just until they begin to turn pink (do not overcook). Turn up the heat to medium high and add the white wine, parsley, a pinch of salt and clams. Cook for a couple of minutes until the clams open. Turn the heat down to a simmer to keep warm.

Drain your pasta, reserving some of the cooking stock. Place in a large bowl. Add the vodka sauce, all the seafood and a few tablespoons of the pasta water/stock and toss together. Add more stock, if necessary, to get the desired consistency of your sauce. Add additional salt and freshly ground pepper, if needed.

Garnish the pasta with fresh parsley and a generous amount of grated parmesan cheese!

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