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Nona's Friday Night Fish Feast
Chef Peter J. Fischbach
Gourmet Dining Services at the New Jersey Institute of Technology, Newark, NJ


8 ea little neck clams *(soaked & cleaned)
2 ea 1 lb. lobsters (split, head, claws & tail separated)
4 ea large Blue Claw crabs (when in season)
(Cleaned, claws removed & body split in half)
1 lb 20-30 ct local dry scallops *(be sure to remove the tendon on the side of the scallop as it is very tough)
3-28 oz. cans of Sclafani crushed tomatoes (a Jersey tomato company)
2 -28 oz. cans of water

½ bunch of fresh basil
½ bunch of flat Italian parsley
7 cloves of garlic sliced
2 Tbsp. Spicy mustard
½ cup granulated sugar
½ cup corn oil
Kosher salt & cracked black pepper to taste
1 lb. linguini
½ cup fresh made seasoned bread crumbs


Directions:

For The Seafood
Lightly wash the clams in cold water then soak in slated ice water, changing ever twenty mins, this will allow the clams to filter out any of the sand they may have in them. Kill the lobsters by cutting the head first. Then remove the claws, tail & reserve the head. Split the tail and set aside. To clean the crabs you will have remove its claws and then separate the top shell from the rest of the body. You can do this by peeling back the flap on the under body of the crab and then using both hand peel the top shell away from the body as you peel the body away from the top shell. You should end up with the body in one hand and the top shell in the other hand. Reserve the shells. Next you will have to rinse the body out and cut off the “dead mans meat” the gills. Lastly you will have to split the crab in half at the seam that separate the leg sections. To clean the scallops simply look for the muscle that connects the scallop to its shell and peel that away from the scallop, then place the scallop on a dry paper towel. Keep all seafood separated and under refrigeration.

For The Sauce
In a large stock pot over medium heat add the oil and wait 45 seconds to one minuet to allow the oil to get hot the add the garlic. Sauté the garlic until just golden brown, then add the Crushed tomatoes and only enough water to clean out the residual tomato left in the cans (about 2-28 oz. cans worth). Also add the lobster bodies (when in season crab & crab shells). Bring to a boil then reduce to a simmer and allow simmering for 10 to 15 min. Season with mustard & sugar and allow simmering for another 10 to 15 min. Add the lobster, tails & claws also add the clams and allow simmer for an additional 8 to 10 min. Check seasoning add salt and pepper to regulate. Remove from heat and add the Scallops, basil & parsley cover and let sit until pasta is cooked. In a medium stock pot you should have salted boiling water ready, put your linguini and allow cooking until aldente about seven mins then strain and returning to pot.

For the Seasoned Bread Crumbs
½ loaf of stale bread, 1 clove garlic, pinch of kosher salt & 2 tsp. olive oil, puree in food processor until well blended

For The Platter
To plate the platter sauté the pasta with a little sauce, then place in the center of a serving bowl or platter ladle a little of the sauce over the pasta then arrange the seafood over the top and serve with seasoned bread crumbs on the side

Personal Anecdote on this Recipe

This is a very memorable dish that became a summer tradition starting back with my great grandmother. This is a dish she would make on Friday night when the family (about 25 to 30 of us) would go down to the Jersey Shore for two weeks. We would rent a couple of bungalows, a house or the whole floor of a hotel and “invade the Jersey Shore” for two weeks. That’s right we were what some have come to call “Bennys” a Jersey shore term for the northern New Jerseyian and New Yorker who come to the Jersey Shore in the summer.

My great grandmother would make the “gravy” (sauce) with all the “fishes” and serve it over “macaroni” (linguini) and top it with seasoned bread crumbs (because your not suppose to put cheese on fish). There was nothing better than local fresh seafood and produce and add Nona’s love of food and you have got a recipe to last for generations!

I hope you enjoy this as much as our family has!

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