Smoky Seafood Lemon Linguine

Last Updated on November 13, 2019 by Chef Mireille

So many of my loyal followers might think I have been kidnapped by visiting aliens by the desertion of new recipes I haven’t been posting unless you follow me on Instagram. Then you know I have been busy teaching at a culinary summer camp for kids for the past four weeks. It has been an honor filled experience teaching kids who come from around the country as well as international visitors. Kids who love cooking so much they came all the way from Hong Kong, Turkey, Mexico and Korea – just to spend weeks in a kitchen daily.

Things are finally winding down with tomorrow being the last day of camp. Finally, my brain is able to think about blogging again. Although this post was prepared several weeks ago, I was so focused on preparations for the classes even when I wasn’t actively teaching during the day, it left absolutely no time even to publish an already prepared post.

I can’t remember where but I tasted smoked oysters and loved them. I noticed them while shopping at my food coop and purchased them. They then stayed in my pantry for longer than I can remember. I was in the process of cleaning out my kitchen and reorganizing the pantry and there they stared at me again. It was now or never – time to use them. When in doubt, add to pasta. Anything can be added to the neutral vehicle of pasta – it is so versatile!

This pasta is a balance of smoky and fresh flavors. The mint and lemon add freshness which mute the smoky, salty seafood flavor in this to subtlety. I’m not a big mushroom person, but the subtle sweetness of shitake mushrooms add to the balance of contrasting flavors in this dish.

Smoky Seafood Lemon Linguine

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 4

Ingredients:

• 2 tablespoons oil
• 1 chopped onion
• 2 finely chopped garlic cloves
• 1 cup thinly sliced shitake mushrooms
• 1 bunch asparagus, sliced into 1″ pieces
• 1  3 oz. can smoked oysters
• 1 6 1/2 oz. can scungili (sliced conch), drained
• 8 oz. spaghetti, cooked
• 1/3 cup lemon juice
• 1 tablespoon butter
• 1/4 cup finely chopped mint
• 10 thinly sliced basil leaves
• 1/4 cup grated Parmesan cheese

Heat oil. Add onion and garlic. Saute until softened.

Add mushrooms and asparagus. Cook for about 5 minutes, until asparagus are crisp tender.

Add oysters (including the oil) and scungili. Saute for 1 minute. Add linguine and lemon juice. Toss to combine.

Add butter, mint, basil. Toss to combine.

Add cheese and toss to combine.

This pasta tastes likes the ocean…definitely for the seafood lovers!

The intense smoky oysters is balanced with fresh mint and lemon.

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Smoky Seafood Lemon Linguine

Prep Time15 minutes mins

Cook Time10 minutes mins

Ingredients

• 2 tablespoons oil
• 1 chopped onion
• 2 finely chopped garlic cloves
• 1 cup thinly sliced shitake mushrooms
• 1 bunch asparagus sliced into 1" pieces
• 1 3 oz. can smoked oysters
• 1 6 1/2 oz. can scungili sliced conch, drained
• 8 oz. spaghetti cooked
• 1/3 cup lemon juice
• 1 tablespoon butter
• 1/4 cup finely chopped mint
• 10 thinly sliced basil leaves
• 1/4 cup grated Parmesan cheese

Instructions

• Heat oil. Add onion and garlic. Saute until softened.
• Add mushrooms and asparagus. Cook for about 5 minutes, until asparagus are crisp tender.
• Add oysters (including the oil) and scungili. Saute for 1 minute. Add linguine and lemon juice. Toss to combine.
• Add butter, mint, basil. Toss to combine.
• Add cheese and toss to combine.

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