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1
You need to work fast when cooking this dish.
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2
Once the stock is made (directions below), go ahead and start warming your vodka sauce.
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3
Bring your stock back up to a boil to get ready to cook the linguine.
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4
Then begin to sear the scallops, cook the shrimp and clams.
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5
Keep everything warm until you are ready to toss it together!
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6
Heat 1 tablespoon of olive oil in a medium saute pan over medium high heat.
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7
Add 1 of the chopped shallots along with 1 of the chopped garlic cloves to the pan.
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Cook for a minute or two, stirring, but do not brown.
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Add shrimp shells and cook until shells are red.
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10
This will take just a few minutes.
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11
Place this mixture in a pot filled with 4 quarts of water and 2 teaspoons Kosher salt.
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12
Bring to a boil.
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13
Simmer for 20 minutes.
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14
Strain and put in a clean large pot.
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15
This is the stock you will cook your linguine in.
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16
Bring the strained stock to a boil (you may need to add more water).
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17
When you are ready for the pasta, add your linguine and cook following the package directions.
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18
Begin cooking the pasta once you have started to prepare the seafood.
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19
Dry your scallops well with paper towels.
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20
Salt and pepper both sides.
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21
Meanwhile, melt 1 tablespoon butter and heat with 1 tablespoon olive oil in a medium-sized heavy pan (a well seasoned cast iron pan is great) over medium high heat.
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22
Quickly sear the scallops (about 3 minutes) on one side and then turn and sear in the other side (another 2-3 minutes).
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23
You want a nice light brown crust.
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Watch carefully and sear quickly so that you do not overcook the scallops on the inside.
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25
Remove from the pan, tent and keep warm.
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26
At the same time you are cooking the scallops, in another medium pan, melt the remaining 1 tablespoon butter and heat with remaining 1 tablespoon olive oil over medium heat.
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27
Add the remaining chopped shallot and minced garlic and saute for a minute or two (do not brown).
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28
Add shrimp just until they begin to turn pink (do not overcook).
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29
Turn up the heat to medium high and add the white wine, parsley, a pinch of salt and clams.
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30
Cook for a couple of minutes until the clams open.
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31
Turn the heat down to a simmer to keep warm.
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32
Drain your pasta, reserving some of the cooking stock.
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33
Place in a large bowl.
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34
Add the vodka sauce, all the seafood and a few tablespoons of the pasta water/stock and toss together.
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35
Add more stock, if necessary, to get the desired consistency of your sauce.
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36
Add additional salt and freshly ground pepper, if needed.
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37
Garnish the pasta with fresh parsley and a generous amount of grated parmesan cheese!
