| Maine Lobster, Fava Beans, Baby Clams, Bacon with Linguine Recipe |
Maine Lobster, Baby Clams, Fava Beans, Bacon with Linguine
The only hard part of this dish is to know how to cook Fava Beans correctly.
Shuck the husk off. And lightly poach the whole beans in a little water for a few minutes.
Each bean is covered by a tough skin which is easy to remove. If you
cooked them al dente; they will pop out when squeezed with a bright
green color, knick the skin a bit to open the skin and then squeeze.
You want about two cups finished bright green beans.
Saute in a heavy skillet with a tight fitting lid a cup of diced bacon and a cup of chopped onion in 4 tblsp olive oil till they brown up to your liking. Do not drain off bacon grease or oil.
Mean time steam open 24 little necks in 5 tblspoons water, shuck into broth keep hot.
Add one pound chopped fresh Maine lobster meat to heat through.
Remove pan from heat (very important and don't put it back on the stove)
Quickly add the already just cooked, hot drained linguine and quickly blend in
a whisked egg with half a cup heavy cream. Toss in the fava beans and cover tightly.
Let the covered pot sit for ten minutes. Do not peak, Do not put back on the stove.
Open and add the clams and enough hot broth to make it to your liking. I like it loosey and soupy.
Serve immediately. Sprinkle with LITTLE pepper and romano cheese.
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