Sit down as Chef Tom and Sous Chef Joe prepare a delicious homemade Summer Lake Pasta dinner at Lil's Bar and Grill in Lake Winola.
Fresh Linguini
1.5 cups all purpose flour
1 egg yolk
1 whole egg
Tbsp of extra virgin olive oil.
Break yolks and work flour, egg, and olive oil together slowly. Knead for about 5 minutes and then cool in refrigerator for 30 minutes. Flatten dough on widest setting and roll through the pasta machine. Roll the dough through 3 times starting at the widest setting and finishing with the smallest. Flour dough lightly and roll through the cutting attachment. Add pasta in the water and cook thoroughly while sauteing seafood.
Lake Seafood Treasure
4 Fresh Gulf Shrimp
3 Bay Scallops
3 Tilapia filets
5 Calamari Pieces
3 tsp. shallots
Garlic clove minced
1/2 cup Plum tomatoes
2 mushrooms chopped
Sun dried tomato
1/4 roasted red pepper
Pinch peppercorn
Pinch sea salt
2 tbsp. butter
2/3 cup - dry wine Chablis
Fresh chopped herbs parsley and thyme
Deep fried prosciutto (garnish)
Coat heated pan with olive oil, add shallots and seasoning. Add in peppercorn, salt, shrimp tilapia filets, garlic, and mushrooms, sun dried tomatoes, roasted red pepper, and fresh herbs and saute until cooked. When seafood is about 70% cooked, add plum tomatoes and wine and butter. Drizzle with olive oil, plate and garnish with deep fried prosciutto.