2 pounds dried linguine pasta
2 pounds Gulf shrimp (21/25 count, peeled and deveined)
40 Port St. Joe littleneck clams, scrubbed and rinsed
10 large Apalachicola Bay scallops, side muscle removed
¼ cup extra virgin olive oil
2 cups seafood broth or clam juice
½ cup chardonnay
Fill a large pot with water and bring to boil. Cook all the pasta. While pasta is cooking, place a large skillet over medium-high heat. Add olive oil and sauté the shrimp and clams for 2 minutes. Add wine and broth; then add scallops. Place lid on until clams open; about 4 minutes. Remove lid and transfer seafood to a covered bowl. Continue to simmer the pan juices and then transfer the cooked linguine to the skillet. Whisk in ½ cup of whipped garlic butter. Stir well to incorporate the garlic butter and toss well with shellfish. Portion the pasta and shellfish to bowls, and then arrange seafood on top of pasta. Let any remaining sauce in the pot reduce until slightly thickened, and then spoon it equally over the top of each pasta plate. Serve immediately. Parmesan for grating over the seafood is optional.
1 pound sweet cream butter
1 bunch fresh parsley, rinsed and rough chopped
4 tablespoons garlic, minced
3 tablespoons shallots, minced
2 teaspoons lemon juice, fresh-squeezed
Remove butter from refrigerator, unwrap and place in mixer bowl. Let sit at room temperature for 1 hour to soften. Place bowl onto mixer with paddle and whip on high speed for 5 minutes. Add remaining ingredients. Whip on low to incorporate ingredients. Stop the machine at least once and use a rubber spatula to scrape down the sides to make sure all ingredients are blended. Transfer whipped garlic butter to a plastic bowl and cover tightly.