MAISON AFT

Seafood Pasta

We’re doing seafood pasta and pretending we’re on a deck sipping Sancerre on Nantucket.Clams, shrimp, lobster tails, a borderline irresponsible amount of butter, and yes—I finish it with fresh parm. Don’t call the seafood pasta police.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method

Ingredients
  

  • 8 oz bucatini or linguine, angel hair, whatever you have
  • 1 lb littleneck clams scrubbed
  • 2 lobster tails
  • ½ lb shrimp peeled and deveined
  • 3 tbsp butter minimum, adjust emotionally
  • 2 tbsp olive oil
  • 2 shallots finely chopped
  • 4 –5 cloves garlic thinly sliced
  • ½ –¾ cup dry white wine I used Sancerre because it was open and we’re not wasteful
  • Juice of 1 lemon
  • Zest of ½ lemon
  • Handful fresh parsley chopped
  • Red pepper flakes optional, but you should
  • Salt + freshly cracked black pepper
  • Freshly grated parmesan yes, I said it
  • 1–2 zucchini, sliced into half moons or rounds

Method
 

Roast the zucchini (do this first)
  1. In a pan over medium heat, add olive oil and zucchini.
  2. Season with salt, pepper, onion powder and let it cook undisturbed for a few minutes so it actually gets color (not steamed, we’re not doing sad zucchini).
  3. Toss occasionally until golden and tender, about 8–10 minutes.
Boil the pasta
  1. Bring a large pot of salted water to a boil (it should taste like the ocean).
  2. Cook pasta until just shy of al dente. Reserve ~1 cup pasta water before draining.
Start the base
  1. In a large pan, heat olive oil and 1 tbsp butter over medium heat.
  2. Add shallots and cook until soft and translucent, about 3–4 minutes.
  3. Add garlic and cook for another minute until fragrant (not burnt—stay with it).
Build the sauce
  1. Add red pepper flakes (if using), then pour in the wine.
  2. Let it simmer for 2–3 minutes to cook off the alcohol (keep it gentle, not aggressive).
  3. Add clams, cover, and cook until they open—about 5–7 minutes.
  4. Discard any that don’t open.
Lobster + shrimp moment
  1. While clams are opening:
  2. Lobster tails:
  3. Cut down the shell, pull meat slightly out, and either:
  4. roast at 400°F for ~8–10 min
  5. OR
  6. poach gently in butter on the stove until just opaque
  7. Chop into large pieces.
  8. Shrimp:
  9. Add shrimp directly to the pan once clams are open.
  10. Cook 2–3 minutes until pink and just cooked through.
Bring it all together
  1. Add remaining butter, lemon juice, and zest to the pan.
  2. Toss in drained pasta + a splash of pasta water.
  3. Add lobster back in.
  4. Toss everything together until glossy and coated.
  5. Finish with parsley and a little more butter if you’re being honest with yourself.
The controversial finish
  1. Plate it up and top with freshly grated parmesan.
  2. Yes, even with seafood.
  3. No, I will not be taking questions.
Abigail Francesca Testa's avatar

Maison AFT

Abigail Francesca Testa

Let’s do this properly.

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