Lump N Linguine Recipes

Steps:

• Scrub clams or mussels; pick over crab meat or peel shrimp. (For clams, purge sand by placing in a bowl and covering with cold water. Sprinkle with cornmeal or flour and refrigerate 3 hours. Drain and rinse.)
• If using clams or mussels, place in saucepan with crab jus and boil until the shellfish open, shaking the pan and stirring so the juice of the shellfish and crab jus mix. If using crab meat or shrimp, add crab jus and cook until the crab is heated through or the shrimp turns pink. Do not overcook.
• Divide the linguine among 4 dishes. Top with clams or crab and the crab jus. Sprinkle with cheese.

Steps:

• Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
• Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.