1/2 cup good quality italian extra virgin olive oil
6 cloves garlic thinly sliced
1 med. white onion thinly sliced
1 tsp dried chili flakes
1 lobster (1-2 lb)
1/2 kg fresh mussels
1/2 kg fresh clams
1/2 kg fresh tiger prawns
1/2 kg fresh squid
1/2 cup flat leaf parsley (roughly chopped)
1 tblsp butter
1/4 cup seafood stock
salt and pepper
In a large stock pot of boiling salted water drop the pasta in and cook for 6-7 minutes till al dente, strain, toss in oil, so that it doesn't stick together, and set aside.
In a medium stock pot of boiling salted water, drop the lobster in to par cook for 4-5 minutes. Set aside and cool.
After the lobster has cooled, cut straight down the middle and remove the tail meat set aside. Break open the knuckles and remove the meat. Keep the claws for garnish.
Prawns must be shelled and cleaned,
Mussels must be scrubbed and beards removed
Clams must be scrubbed
Squid must be cleaned and cut into rings.
In a large frying pan on high heat coat the bottom with olive oil, the pan should be slightly smoking, season the prawns and lobster meat, then place in the pan one minute each side just enough to sear in the flavors.
Remove and set aside.
In the same pan add some more oil and bring to a high heat.
Add the onions and sauté for 2 minutes, and then add your garlic.
Add the mussels and clams and sauté until they have just slightly opened.
This will add a lot of shellfish flavors to your pan.
Once the shellfish have slightly opened add your fresh squid, season with salt and pepper and toss.
Add your linguine and 2 more tablespoons or olive oil and season.
Once everything is well tossed add your seafood stock, bring to a boil.
Add the reserved prawns and lobster meat and heat through.
Check if more seasoning is required.
Add the whole butter. This will thicken the sauce and make the sauce stick on to the pasta as well as the seafood.
Place all the pasta and seafood on a large serving dish. You may rearrange the mussels and clams in a uniform way or just leave it rustic.
Sprinkle with the parsley and the remaining olive oil.
Place the lobster claws on either side of the plate and bon appetite.