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Directions:
For
The Seafood
Lightly wash the clams in cold water then soak in
slated ice water, changing ever twenty mins, this
will allow the clams to filter out any of the sand
they may have in them. Kill the lobsters by cutting
the head first. Then remove the claws, tail &
reserve the head. Split the tail and set aside. To
clean the crabs you will have remove its claws and
then separate the top shell from the rest of the body.
You can do this by peeling back the flap on the under
body of the crab and then using both hand peel the
top shell away from the body as you peel the body
away from the top shell. You should end up with the
body in one hand and the top shell in the other hand.
Reserve the shells. Next you will have to rinse the
body out and cut off the “dead mans meat”
the gills. Lastly you will have to split the crab
in half at the seam that separate the leg sections.
To clean the scallops simply look for the muscle that
connects the scallop to its shell and peel that away
from the scallop, then place the scallop on a dry
paper towel. Keep all seafood separated and under
refrigeration.
For
The Sauce
In a large stock pot over medium heat add the oil
and wait 45 seconds to one minuet to allow the oil
to get hot the add the garlic. Sauté the garlic
until just golden brown, then add the Crushed tomatoes
and only enough water to clean out the residual tomato
left in the cans (about 2-28 oz. cans worth). Also
add the lobster bodies (when in season crab &
crab shells). Bring to a boil then reduce to a simmer
and allow simmering for 10 to 15 min. Season with
mustard & sugar and allow simmering for another
10 to 15 min. Add the lobster, tails & claws also
add the clams and allow simmer for an additional 8
to 10 min. Check seasoning add salt and pepper to
regulate. Remove from heat and add the Scallops, basil
& parsley cover and let sit until pasta is cooked.
In a medium stock pot you should have salted boiling
water ready, put your linguini and allow cooking until
aldente about seven mins then strain and returning
to pot.
For
the Seasoned Bread Crumbs
½ loaf of stale bread, 1 clove garlic, pinch
of kosher salt & 2 tsp. olive oil, puree in food
processor until well blended
For
The Platter
To plate the platter sauté the pasta with a
little sauce, then place in the center of a serving
bowl or platter ladle a little of the sauce over the
pasta then arrange the seafood over the top and serve
with seasoned bread crumbs on the side
Personal
Anecdote on this Recipe
This is a very memorable dish that became a summer
tradition starting back with my great grandmother.
This is a dish she would make on Friday night when
the family (about 25 to 30 of us) would go down to
the Jersey Shore for two weeks. We would rent a couple
of bungalows, a house or the whole floor of a hotel
and “invade the Jersey Shore” for two
weeks. That’s right we were what some have come
to call “Bennys” a Jersey shore term for
the northern New Jerseyian and New Yorker who come
to the Jersey Shore in the summer.
My great grandmother would make the “gravy”
(sauce) with all the “fishes” and serve
it over “macaroni” (linguini) and top
it with seasoned bread crumbs (because your not suppose
to put cheese on fish). There was nothing better than
local fresh seafood and produce and add Nona’s
love of food and you have got a recipe to last for
generations!
I
hope you enjoy this as much as our family has!
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