Florida Seafood Pasta in a White Wine Sauce
One of my most favorite things to order at an Italian restaurant is clams casino or any kind of seafood with pasta. I love it. I cannot get enough mussels, clams, lobster, whatever, you name it, I love it. When my friend, Ricky, asked me to contribute a recipe to his new guide to Orlando restaurants that highlighted local ingredients…I knew I had to make a seafood pasta dish!
The Food Lovers’ Guide to Orlando is out now! It’s great, it’s packed full of great advice on the best places to eat in the area and includes recipes from some of my blogger friends and my favorite restaurants!
First, I start the water boiling for the pasta. Then, I prep the lobster. Cut along the bottom of the lobster tail and the top too. Then, pull out the tail and chop it up. Scrub the clams.
Melt the butter and cook the garlic. Then, add white wine and olive oil and bring to a boil. Then add the clams. Cook those until most have opened and then add the lobster. Toss in the pasta and serve with parsley and parmesan cheese.
Don’t you just want to dive in? The butter adds another dimension to the white wine sauce and I’m thoroughly obsessed with this dish and I hope you will be too! Planning a visit to Orlando anytime soon, be sure to pick this guide up!
Florida Seafood Pasta in a White Wine Sauce Recipe
Yield: serves 3-4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Once your family and friends taste this wonderful pasta dish, they won't believe how easy it is to make! I used Florida littleneck clams and Florida lobster along with white wine made from Florida grapes. Serve with a salad made from locally grown greens and your favorite crusty bread.
8 oz. linguine pasta
2 Tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup San Sebastian Reserva white wine
1/4 cup olive oil
12-16 Florida littleneck clams, scrubbed clean
1 Florida lobster tail, approx. 3 oz., chopped (remove lobster from shell by cutting through the bottom of the shell with kitchen shears)
salt and pepper
2 Tablespoons chopped Italian parsley
Parmigiano Reggiano cheese, grated (optional)
Bring salted water to a boil and prepare linguine according to instructions.
Meanwhile, in a heavy bottomed pot or French oven, melt butter on medium heat. Add garlic and cook for 2 minutes. Add wine and olive oil and bring to a boil on medium high to high heat. Add clams and cook for 7-10 minutes or until all clams have opened up. During the last two minutes of cooking, add the chopped lobster. Add salt and pepper to taste.
Add the cooked pasta to the seafood pot and mix to allow the clam sauce to coat the pasta. Add parsley and parmigiano reggiano cheese and serve immediately.
From The Little Kitchen and included in Food Lovers' Guide to Orlando: The Best Restaurants, Markets & Local Culinary Offerings by Ricky Ly, Globe Pequot 2013
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Disclosure: Ricky was nice enough to send me a copy of the Food Lovers’ Guide to Orlando and I included affiliate links in this post.
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