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Seafood Pasta
(serves 2)
from Cafe Fina on Fisherman's Wharf in Monterey, California
6 large shrimp 4 oz. butter
8 Littleneck clams 2 cups marinara sauce
8 mussels 2 oz. white wine
8 Pacific oysters, shucked 6 oz. clam juice
4 oz. Monterey squid, cut into rings Salt and pepper to taste
3 cloves garlic, minced Lemon and chopped parsely for garnish
3 shallots, minced 8 oz. linguini (or other pasta)
  • Melt 1/2 butter in heavy sauce pan on low heat. Add shrimp; cook lightly on both sides.
  • Increase heat to medium; add shallots, garlic; cook until lightly browned.
  • Add remaining ingredients except squid. Cook 3-5 min., then add squid. Cover; cook until clams and mussels open.
  • As seafood cooks, bring lightly salted water to boil. Toss in linguini; cook al dent; strain making sure pasta is dry.
  • Place pasta in dishes. Arrange seafood and sauce over pasta. Garnish with lemon crowns and sprinkle with chopped parsley.

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