For the Seafood:
- 10 pieces frozen or fresh Mussels
- 10 pieces frozen or fresh Littleneck Clams
- 100g Squid – cut into rings, skin removed, rinsed thoroughly, and pat-dried
- 8–10 pieces Shrimp – peeled and deveined, rinsed thoroughly, and pat-dried
- 1/2 TSP Kosher Salt, to taste
- 1/2 TSP freshly cracked Black Pepper, to taste
- 2 TSP Herbs De Provence
- 4 TSP freshly squeezed Lemon Juice
- 2 Garlic cloves – finely minced
- 1 TBLS Extra Virgin Olive Oil
- 1 TBLS Unsalted Butter
- A splash of Dry White Wine, preferably a Sauvignon Blanc as its brightness and acidity brings out the best flavors in seafood and cream sauces
For the Cream Sauce Seafood Pasta:
- 8 ounces uncooked Linguini pasta (I use a half and half combination of regular linguini and squid ink linguini)
- 4 Garlic cloves – finely minced
- 1/2 Yellow Onion – finely minced
- 4 TBLS fresh Italian Parsley, plus more for garnish – finely chopped
- 2 TBLS All-Purpose Flour
- 1 cup Dry White Wine (I use Sauvignon Blanc)
- 3 cups Whole Milk
- 2 TSP Kosher Salt, to taste
- 1 TSP freshly cracked Black Pepper, to taste
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Dried Thyme
- 1 TSP Oregano Flakes
- 1.5 TSP ground Cayenne, to taste
- 1 TSP Crushed Red Pepper Chili Flakes, to taste
- 1/2 cup freshly grated Parmigiano Reggiano or Parmesan Cheese
- 1 TBLS Extra Virgin Olive Oil
- 2 TBLS Unsalted Butter