Today in The Rhode Show kitchen we welcome Chef Basil Rockwell from Dan’s Place making their delicious Seafood Zuppa.
- 8 Little Necks
- 4 U-10 Scallops
- 3 Jumbo Shrimp
- 1 Clove garlic chopped
- 1 Tsp Tarragon
- 1/2 Cup white wine
- 1/2 Cup clam juice
- 1 Tbl spoon butter
- 4 Oz linguni
- Boil the linguini to an al dente texture, about 6 minutes.
- Add in the little necks first, followed by scallops and shrimp.*
- Add the chopped garlic, tarragon, white wine and clam juice with a little butter at the end.
- Stir and serve.
*Be sure the necks are cleaned and opened to insure freshness and taking in the spices.