RCP: Sea food pasta

Charlie (age 8 ) wanted pasta for dinner and I'm still thinking seafood after our week in Sanibel. So this was dinner last night: (serves 6 with leftovers)

Big pot of salted water
1 lb linguini

2 tbl butter
4 tbl flour
2 cups sea food stock (I bought one of those small containers at Whole foods and reconstituted it. Very good quality, I'll bring the name back when I think of it.) I suppose bottled clam juice would work too.
1/2 cup dry white wine.
S&P

1/2 lb shrimp - peeled and deveined (or not, does everybody devein shrimp?
1/2 lb mussels - cleaned
1/2 lb bay scallops
1 1/2 lbs halibut ( use any mild fish)
Fresh basil - 1 tablespoon
1/2 lb sliced mushrooms
1/2 lb peapods

Boil the salted water and cook the pasta to the al dente stage.

Pre heat the oven to 425

In a Dutch oven, make a roux with the butter and flour cook until the flour doesn't taste raw anymore (?2-3 minutes). Add the fish stock while stirring constantly and cook for about 5 minutes on low. Add the wine. Season with Salt and Pepper (go easy on the salt, the fish stock has it and the seafood will bring some too).

Add the seafood, mushrooms and peapods, basil, cover and put in the oven. Check at around 15 minutes to see if the mussels are open. If not, cover and cook another 5 minutes or so.

Serve over the pasta and sprinkle with a few chopped green onions.

This was very good but needed a little something. I'm not sure what... touch of nutmeg? maybe more basil?

Suggestions?

Howard,

A very nice recipe. I forget about making a roux and end up piling on the calories with cream.
Although taking the idea in a different direction I would have sauteed some shallots , garlic and diced fennel or a few fennel seeds. I almost can't cook without garlic !

A very nice recipe. I forget about making a roux and end up piling on the calories with cream.
Although taking the idea in a different direction I would have sauteed some shallots , garlic and diced fennel or a few fennel seeds. I almost can't cook without garlic !

I liked the roux specifically because it was only 2 tbl butter but makes a very rich tasting sauce.

I also start almost everything with onions and garlic saute but thought it might overwhelm the sauce. In retrospect I was wrong. I like the fennel idea very much. Thanks

[Jenise]

Great recipe/method. Wish I could make dishes like this (hubby's allergic to clams etc)! For extra flavor, think "court boullion": the addition of a bouquet garni and, like Christina suggested, a shallot, would probably fill out the background to make both the seafood and the basil taste more complex.