knutsonk@stolaf.UUCP (Kari E. Knutson) (11/15/85)
1/2 c. chopped fresh garlic
1/4 c. olive oil
1 small lobster in the shell, about 1 lb cleaned,
small claws and antennae removed
6 large shrimp, cleaned and deveined
1/4 lb. fresh mushrooms, sliced
1 small onion, chopped
5 leaves each fresh mint, fresh basil and
fresh oregano, chopped
1/2 to 1/2 tsp. crushed dried red pepper
1 tsp. clam or chicken soup base (paste or
granulated)
1 c. dry white or red wine
1 can (28 oz) whole Italian tomatoes with basil,
including juice
8 large mussels, scrubbed
6 large clams, scrubbed
1/4 c. chopped fresh parsley
1 lb. thin spaghetti or vermicelli, drained
In 14-inch skillet, cook 1/4 cup garlic in hot oil over high heat
for 2 to 3 minutes; do not burn. Add lobster and shrimp; cook on
high heat 3 to 4 minutes, until lobster turns pink. Remove seafood
and set aside. Add remaining garlic, mushrooms, onion, mint, basil,
oregano and red pepper. Cook over medium heat 8 minutes, stirring
frequently. Pour mixture into blender or food processor. Add soup
base, wine and tomatoes; puree. Pour puree into 3-quart saucepan
and cook over medium-high heat, adding mussels and clams when mixture
begins to boil. Stir often until mussels and clams open, then add
parsley. Remove clams and mussels to dish with seafood. Toss pasta
with 2 cups sauce. Line bottom of ovenproof serving platter with
pasta. Place lobster in center on top of pasta with shrimp, mussels
and clams decoratively on both sides. Pour remaining sauce over the
top, being careful not to hide the shellfish. Cover with foil and
place in pre-heated 375 degree oven for 7 to 10 minutes. Serve
when hot. Makes 4 to 6 servings.