Pasta & Garnish

• 6 oz cooked linguini (al dente)
• Fresh basil chiffonade
• Fresh tarragon leaves
• 2 slices grilled bruschetta, brushed with garlic oil

Method:

1. Sear the Seafood
In a wide sauté pot, heat olive oil. Add shrimp, squid, scallops, lobster tail, and claw. Sear lightly for 1 minute with garlic and shallots. Stir in tapenade.
2. Build the Broth
Add clams, mussels, tomato confit, and fennel. Deglaze with white wine and Pernod. Pour in lobster stock. Cover and simmer 3–5 minutes until the shellfish open.
3. Finish the Dish
Reduce the broth by half. Add sun-dried tomato tapenade. Swirl in butter. Gently toss in linguini until coated.
4. Serve
Plate in wide pasta bowls. With a meat fork or tongs twirl pasta into tall nest and place in bowl first standing up. Artfully arrange seafood around and some on top. Garnish with tarragon and basil. Serve with grilled bruschetta.

Craft Beverage Pairing:

Virginia Albariño – Chrysalis Vineyards (Loudoun County)
Crisp citrus and herbal notes cut through the richness of the dish while echoing the anise and fennel in the broth.

Alternative pairing: Barrel-aged cider from Potter’s Craft Cider for a dry, orchard-fresh contrast.

Presentation Tip:

Plate in a wide matte ceramic pasta bowl. Twist the linguini into a tall nest with tongs, lean the shellfish across the top, and let the lobster claw peek upward. Drizzle broth lightly around the base. Style the bruschetta upright for height. Finish with a chiffonade of fresh basil and/or edible flower petals for vibrant contrast.