Clams, Shrimp and Sausage
Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.
2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste
In a large Sauté, over medium heat add the sausage, let render. When browned, add garlic and red pepper flake, stir, wait 30 seconds. Add shrimp, and clams, deglaze with wine. Reduce by half, add broth, and warm the shrimp and broth through. Finish with butter and parsley, salt and pepper to taste. Add the reserved pasta and mix. Bring up to heat and serve.