This recipe from Chef Alex Bautista of Pacific Bay Eats combines the delicate sweetness of Lobster Langostino with a flavorful garlic-wine sauce for a quick and elegant pasta dish.
INGREDIENTS
8 oz spaghetti, linguine, or bucatini
Salt, for pasta water
225g Lobster Langostino Meat
1/2 cup Pacific Bay Whole Clams (optional)
1/2 cup clam juice (from the bag of Pacific Bay Whole Clams or seafood stock)
3 tbsp olive oil
4 to 5 cloves garlic, thinly sliced or minced
1/2 cup cherry tomatoes, halved
1/4 tsp red pepper flakes (adjust to taste)
1/2 cup dry white wine
Zest of 1 lemon + juice of half a lemon
2 tbsp chopped Italian parsley
Fresh cracked black pepper
Pacific Bay Whole Mussels (optional)
PROCEDURE
Cook the Pasta. Bring a pot of salted water to a boil and cook pasta until just shy of al dente. Reserve 1/2 cup of pasta water before draining, and set the noodles aside.
Sauté Garlic and Tomatoes. Heat olive oil in a wide frying pan over medium heat. Add garlic and cherry tomatoes and cook until fragrant and lightly golden. Stir in red pepper flakes, if using.
Make the Wine Sauce. Pour in white wine and simmer for 2 to 3 minutes to reduce slightly. Add clam juice or seafood stock and simmer the sauce for another 2 to 3 minutes.
Add Seafood. Gently add Pacific Bay Whole Clams (if using) and Pacific Bay Lobster Langostino Meat to the pan. Cook the seafood for about 2 minutes, until the clams open and the lobster langostino meat is heated through. Season with black pepper, salt (if needed), and lemon zest. Add Pacific Bay Whole Mussels separately if desired.
Combine and Serve. Toss the cooked pasta into the pan with a splash of the reserved pasta water to loosen the sauce. Squeeze in lemon juice and toss everything together. Simmer for 1-2 minutes until the sauce clings to the pasta. Sprinkle with fresh parsley and serve immediately.
NOTES:
1. Garnish the dish with toasted breadcrumbs for crunch.
2. Add a teaspoon or 2 of melted butter at the end for richness.
3. Pacific Bay Whole Clams are blanched in the bag before freezing, to lock in the freshness, flavor and quality. Use the juice that’s inside the bag with the clams as the broth needed for this dish.