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Fresh seafood linguine

A great way to make a delicious pasta dish into an impressive dinner is to prepare the sauce, pasta and garnish ‘from scratch’ and add a touch of indulgence. 

seafood Linguine with caviar

Everyone will agree a combination of pasta and seafood is a winning dish. We sourced a beautiful variety of fresh clams which we cooked simply with some white wine. We used some of the jus to make a light cream sauce which makes a perfect seafood linguine pasta dish.

The Imperial caviar has a large sized egg with a delicate but intense almond cream flavour and undertones of black trumpet mushrooms. These well-rounded eggs present like jewels in a crown and are the perfect final touch to this dish.

Also read what tools are needed to make fresh pasta as well as other pasta recipes.

Linguine with seafood and caviar

Fresh seafood linguine with caviar

Everyone will agree a combination of pasta and seafood is a winning dish
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Fish & Seafood, Pasta
Cuisine International, Italian
Servings 2 people
Calories 413 kcal

EQUIPMENT (click pictures for details)

Pasta machine
Large cooking pot
Saucepan

Ingredients
 
 

For the fresh pasta dough

  • 120 gr plain flour
  • 1 pc egg (50gr)
  • 1 pc egg yolk (20gr)
  • 1 pinch of salt

For the sauce

  • 120 ml seashell stock
  • 100 ml vegetable stock
  • 100 ml cream
  • ¼ lemon juice
  • 1 tbsp cold butter

For the garnish

  • 24 pcs clams meat
  • 12 pcs razor clams meat dices
  • 1 pc tin of caviar

Instructions
 

Prepare the pasta dough

  • Combine all ingredients to obtain a hard dough, wrap in cling film and rest it at room temperature for 20 minutes.

Prepare the sauce

  • Bring the seashell stock, vegetable stock and cream to a boil and cook for 4-5 minutes.
  • Add lemon juice and season to taste before cooking again until the sauce has thickened.
  • Finish with a knob of butter.
    making sauce

Form the pasta

  • Laminate the fresh pasta dough into sheets of 20×10 cm and cut them into linguine.
    linguine
  • Place the freshly cut linguine on a floured surface before boiling in a large amount of salted water for 2-3 minutes, stir occasionally until the pasta starts to float.
    boiling fresh pasta
  • Drain and refresh immediately.

Finish the dish

  • Reheat the seashell meat and the fresh linguine in the cream sauce, and season to taste.
    toss fresh linguine with fresh seafood
  • Add the caviar on top.
    Linguine with seafood and caviar

Notes

  • The sauce must coat the back of a tablespoon.

Nutrition for 1 portion

Calories: 413kcalCarbohydrates: 49gProtein: 10gFat: 20gCholesterol: 84mgSodium: 337mgFiber: 2gSugar: 1gVitamin A: 910IUVitamin C: 2mgCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition
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