Chef Feker prepares East's Seafood Linguine Sauce

Chef Feker joins Real Milwaukee to prepare East's Seafood Linguine Sauce.


Yield 4 main-dish or 8 first-course servings
Total Time 35 min

• 1/3 cup dry white wine
• 1 lb Medium size shrimp deveined
• 1/2 Pound of bay scallops cleaned (dry pack preferred)
• 1/3 cup seafood broth or clam juice
• 1 lbs of fresh bell pepper sliced to a julienne (strips)
• 1/2 cup of sliced leeks.
• 1 cup cherry tomatoes cut in half
• 6 garlic cloves, finely chopped
• 1/4 teaspoon dried hot red pepper flakes
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 cup of shredded basil
• 1 lb linguine
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup extra virgin olive oil
• More extra-virgin olive oil for drizzling

1. Heat oil in a large heavy pot sauté pan over medium heat until moderately hot, then sweat leeks until translucent, about 2 minutes.

2. Add peppers, garlic, red pepper flakes, the parsley and Basil and cook, stirring occasionally, until garlic is soft, about 3 minutes.

3. Deglaze with wine and clam juice and simmer, uncovered, stirring occasionally, until slightly reduced, about 4 minutes.

Cooks' note
While using clam juice be careful not to over salt your sauce.