Clams and Pan Seared Tuna in a Peppery Salty Broth Recipe

North Atlantic Surf Clams cooked in a Peppery Broth in a Linguini bed topped
with Pan Seared Tuna steaks.

Servings: 4 people

Author:

Main Course

Fish and Seafood

Instructions

1 Pasta: Boil a large pot of Sea Salted water. Cook pasta al dente (check the
package for timing). Al dente means the pasta is still firm but cooked without
having a raw inside. When cooked, drain and add cold water for the pasta to stop
cooking until needed.
2 Sauté on medium heat 2 tbsp butter, 2 tbsp parsley, ½ tsp pepper flakes, 1
heaping tbsp fresh ground black pepper, 5 cloves of garlic finely minced. Cook
about 5 minutes until the garlic is golden brown.
3 Add 1 cup of white wine. Add clams. Cover and cook on medium heat until clams
have opened. Discard any clams that did not open.
4 Cut Tuna into a ¼ inch medallions. Season with salt and pepper. Heat large pan
with 2 tbsp butter and olive oil. Wait until oil and butter is bubbling and add
tuna. Cook for about 3 minutes, turning once. Use a slotted spoon or tongs to
remove cooked tuna.
5 Add drained linguini to the clams, clam juice, 1 tbsp of butter, lemon zest and
warm up until pasta is ready.
6 Plate linguine and clams, add the Tuna on top, garnish with parsley.