Pasta Cremosa de Mariscos

Ingredients

         50 g linguine, cooked to al dente. (read instruction on the box) I used spaghetti.  

         10. large shrimps, peeled.

         12 pieces clams

      6  medium size calamari, cut into rings.

          ½ cup chopped plat leaf parsley

         1 small yellow onion, minced

         1 teaspoon minced garlic

         2 tablespoons butter

         2 tablespoons olive oil

         ½ cup dry white wine (I used red wine)

         2 tablespoons AP flour

         1 cup fresh milk

     1 tsp black pepper powder

     2 pcs cheddar cheese

         ⅓ cup parmesan cheese shredded

     

Instructions

1.    Arrange the cooked linguine in a serving plate.

2.    Make the white sauce by melting the butter in a sauce pan.

3.    Add the AP flour, stir and then cook for 1 minute in low heat.

4.    Pour-in the milk and continuously stir until the texture becomes soft. Set Aside.

5.    Heat olive oil in a pan.

6.    Sauté onion and garlic

7.    Add the shrimp. Cook for 2 minutes.

8.    Put-in the clams  and calamari. Cook for 3 minutes.

9.    Pour-in the white wine and let boil.

10. Pour-in the white sauce. Stir and then add the parmesan cheese and the cheddar cheese. Continue cooking for 1 minute.

11. Top the sauce and seafood over the linguine. Garnish with chopped parsley.

12. Serve.