Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 4 servings.
Preparation time: 1 hour
Tips: May substitute oyster for mussels or use both.
Spaghetti with Seafood Sauce
Seafood in White Cream Sauce
Ingredients
Preparation
1/4 cup cold water
1 tablespoon cornstarch
2 small green onions
2 medium cloves garlic
8 small fresh oysters
1/4 pound fresh scallops
1 pound medium fresh shrimp in shells
1/4 cup butter
10 ounces uncooked spaghetti
boiling water
1/2 cup dry white wine
1 1/4 cups whipping cream
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
lemon wedges
1. Mix 1/4 cup cold water and the cornstarch in cup until smooth; reserve. Trim and slice green onions. Mince garlic. Reserve.
2. Scrub oysters thoroughly with stiff brush under cold running water. Shuck oysters over bowl to catch liquor; reserve shells for garnish, if desired. Strain oysters liquor through triple thickness of dampened cheesecloth; reserve.
3. Rinse scallops under cold running water. Cut scallops into 1-inch pieces.
4. Shell shrimp under cold running water. Cut a shallow slit down the back of shrimp; pull out and discard intestinal vein. Pat shrimp dry.
5. Heat butter in large noncorrosive skillet over medium heat. When foam subsides. add oysters; saute just until edges begin to curl, 1 to 2 minutes. Remove oysters with slotted spoon to plate. Add scallops and shrimp to pan; saute just until opaque, 2 to 3 minutes. Remove scallops and shrimp with slotted spoon to separate plate. Reserve drippings in pan.
6. Cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.
7. While spaghetti is cooking, saute reserved garlic in drippings remaining in skillet over medium heat 30 seconds. Stir in wine; then stir in reserved oyster liquor and the cream. Heat to boiling. Cook over medium heat, stirring and scraping brown bits from bottom of pan, 5 minutes. Stir in reserved cornstarch mixture; simmer over low heat, stirring constantly, 3 minutes. Stir in lemon juice, salt and pepper. Stir in shrimp and scallops; cook just until heated through. Pour sauce over spaghetti in heated serving bowl. Top with reserved green onions, the parsley and oysters; toss. Garnish with reserved shells, if desired. Serve with lemon wedges.
