Linguine with Rock Shrimps and Bay Scallops

Here is a short story how I came up with today's recipe.

I was craving for duck recently. Why? Who knows... I guess my mind was still living in winter-land, dreaming of duck fat. So last Saturday, I went to Eastern Market (www.easternmarket-dc.org) to buy a whole duck with a happy plan to make duck stock with the bones, duck confit with the legs and to sear the duck breasts with crispy skins.

However, I changed the plan as soon as I arrived at the market. The weather was really nice - bright and breezy, and the market was filled with fresh, colorful vegetables and fruits. It was a perfect day to celebrate the beginning of summer with a glass of refreshing white wine and a bowl of simple seafood pasta.

I walked to fishmonger instead of butcher, and bought some beautiful rock shrimps and bay scallops. Rock shrimp* is about the size of a middle size shrimp but tastes sweeter like lobster. Bay scallop is small in size, (about 0.5" diameter) which you can eat raw or make a ceviche. These two can make really sweet and tasty summer pasta.

* Please ask your fishmonger to shell the rock shrimps, since the shell is hard like a rock, it is a bit tricky to shell those by yourself.

Linguine with Rock Shrimps and Bay Scallops
(Yield: 4 servings / Cooking time: 15-20 minutes)

Ingredients:
+ linguine (280g, 70g per serving)
+ water and salt

+ 0.5lb shelled rock shrimps
+ 0.5lb bay scallops
+ 10-15 cherry tomatoes
+ 1 Tbsp caper
+ 2 anchovy fillets, scrapped to remove any bones.
+ 2 large cloves of garlic
+ fresh basil or parsley
+ lemon juice
+ 1/2 cup dry white wine
+ olive oil
+ salt and pepper




Procedures:
1. In a big pot, start boiling water to cook linguine.

2. Peel and slice two cloves of garlic, halve cherry tomatoes, and cut basil leaves into thin long strips (chiffonade).


3. In a pan, drizzle 1 or 2 Tbsp of olive oil and add sliced garlic. Over medium heat cook garlic slices for a minute or so until you smell the garlic. Add anchovy fillets and capers. Cook another a few minutes. Anchovy will dissolve into the olive oil. Turn off the heat.


4. Now, the water for linguine should boil rapidly. Season the water with enough salt and add linguine to the boiling water. Cook until the past is cooked al dente, for about 6-8 minutes.

5. When the pasta is about a half-way cooked, turn on the heat to high for the pan from #3. When the pan is heated, add cherry tomatoes and cook for a few minutes until the tomatoes are softened. Add bay scallops and pour 1/2 cup of white wine. Cook for about 1 minutes until the wine has evaporated. Add rock shrimps, and cook for another minute until scallops and rock shrimps are cooked.

NOTE: Please be careful not to overcook the rock shrimp and bay scallops. Rock Shrimp can cook in less than a minute.

6. Drain linguine and add to the pan #5. Toss the linguine to coat with the sauce and mix with other ingredients. Season with salt and pepper. Squeeze lemon juice and sprinkle basil on top of the pasta.


Enjoy~