Regular KSVY guest Chef Marco IIaria has generously shared his Seafood Linguine with Sauce Nantua recipe with us!
This is a rich dish with an assortment of shell fish in a creamy Lobster or (Crayfish) sauce, a version from the most famous French chef Auguste Escoffier.
This delicious recipe serves four guests. Are you ready?
Base for sauce
1 yellow onion small dice
1 rib of celery small dice
½ Fennel bulb core removed cut into small dice
2 cloves garlic
1 bay leaf
1 tsp tarragon
2 Tbs olive oil
2 Tbs tomato paste
½ cup Dry white wine
¼ cup brandy
1 qt Seafood stock or clam juice ( Product recommendation Kitchen Basics Seafood Stock)
1 cup heavy cream
1 small lobster tail cut into chunks
4 shrimp peeled and deveined
2 Tbs Corn starch
2 Tbs butter
1 Lb. Dececco Linguine #7
12 Whole clams
16 ea shrimp 21/25 med peeled and deveined
1Lb. small bay scallops10
1 shallot small dice
2 garlic cloves minced
½ cup dry white wine
¼ cup Italian parsley chopped fine
2 Tbs Butter
2 Tbs olive oil
Start by making the sauce
In a large sauce pan add small amount of olive oil
Add the onion, celery ,fennel and garlic and saute over med heat 10 min.
Add lobster pieces and shrimp and brown over med heat 10 min
Now add tomato paste and cook over low- med heat about 2 min.
Add brandy and let alcohol burn off, careful don’t burn your eye lashes about 3 min.
Add wine and cook for few minutes, add bay and tarragon then stock and cook for about 30 min.
Finish with cream and cook for another 10 min. then strain.
Then lets thicken sauce a little by dissolving 2 Tbs cornstarch in cool water
Now turn burner to med and bring sauce to low boil
Add cornstarch slowly stirring until is just a little thick then lower heat and simmer for 10 min and finish with 2 Tbs butter
Keep sauce warm over low heat
If you are using fresh clams in shell wash well and steam with some garlic, olive oil and white wine. When opened cool, remove from shell and set aside with juice.
Saute shrimp and scallops with shallots and garlic until tender over med heat about 5 min.
Add clams and set aside
Boil Linguine until al dente and strain
The grand finale
Toss pasta with fish, and sauce and garnish with chopped parsley
It’s a bit of work but the dish is so good it will be worth it. Happy cooking! ~Chef Marco Ilaria