LINGUINI WITH SHELLFISH SAUCE

In the golden days in Tobago, Trinidad and Tobago, our grandfather would catch lobsters and bring home for the grandmothers to cook, as the women of the golden era, were the ones to stay at home and take care of the home and children. Today many chefs and homemakers are using clams, instead of lobster, so you can use your seafood meat to make this recipe.

300 gm lobster meat
8 large shrimps
4 tbs olive oil
2 onions
2 tbs parsley
2 cloves garlic
1 glass white wine
salt
fresh pepper
500 gm linguini
1 fish stock cube

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Take fresh lobster meat and cut into small pieces. Clean and cut into small pieces the shrimps. Peel and finely chop the onions, garlic and parsley.  Dissolve fish stock cube in one cup of water – a fresh fish stock would be better.

In a large saucepan sauté the onions and garlic in the olive oil (or corn oil) over medium to high heat until onions are soft and are transparent in colour. Add the dry wine, two glasses of water and the fishstock and simmer until liquid is reduced to about 2 cups. Add lobster, shrimps and parsley, cook for four minutes, stirring ingredients with wooden spoon, do not overcook. Add salt and pepper to taste.
In the meantime cook the linguine al dente in plenty of boiling salted water – drain, stir in a splash of olive oil – this keeps the pasta separated – then put on a large deep dish – blend well with half of the sauce – pour remaining sauce over and sprinkle with remaining parsley.

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VARIATION: If you wish to have a red sauce, replace white with red wine and water with tomatoes and add chopped red pepper to the onions. Do not that al dente relating to pasta or rice means that it must not be overcooked but slightly firm in the middle – test by squeezing between finger and thumb to ensure a little firmness in the middle.

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