Sunday, October 19, 2008


Fresh tarragon is the herb of the day for this seafood linguine. A little licorice flavor is perfect with the seafood and works especially well with the mussels and the cream sauce.

The tarragon is chopped and set aside until needed.

Tomato will be used as a garnish in the pasta...

...and one tomato is diced and set aside until needed.

One of the aromatics is leek...

...and a julienne is fitting for this pasta.

Shallot is another aromatic...

...and again, a julienne is perfect for this dish.

Minced garlic - another aromatic - is added to a little extra virgin olive oil until needed.

Flat leaf parsley... roughly chopped and will garnish the dish.

A carrot...

...and this mandolin...

...make julienne...


Here are all of the garnishes for the pasta.

The seafood for this pasta consists of salmon, scallops, shrimp and mussels.

There's a juicy little mama!

Ooooh! Looky, looky!

You can just see how impatient the mussels are to get into the pot!

A little butter sizzling in a hot pot. What a beautiful thing!

The garlic and shallots sacrifice themselves to flavor the dish and to fill the kitchen with a pleasing smell. Thanks guys!

A splash of Dr. Loosen Riesling to cool things down and to get things boiling at the same time. that an oxymoron?

Let's get this party started! The seafood is next into the pot for a quick steam before the cream is added to reduce.

It's a sauna in there!

The cream cools things down for a moment, but things will heat up again really soon!

The fish is half cooked and the cream will come to a simmer and will finish off the cooking process.

Time to season with a little lemon, salt and white pepper.


The garnish is all added to the pot.

Then the pasta. The pasta is added to the sauce and is reheated in the pan. This is the proper way to prepare pasta so please refer to the previous post entitled "SEAFOOD LINGUINE PART ONE - COOKING THE LINGUINE" for instructions on how to properly cook pasta.

Once the pasta is hot and the vegetable garnish has softened, add some really nice parmesan cheese. plate it up!

Action shot: A big toothy grin by one of the mussels!

Action shot: A piece of salmon looking a little overwhelmed. I recall her saying, "Oh my god...I can't believe I'm actually part of this!"

Action shot: A scallop looking rather conceited as though the entire success of the dish hinges on his being there or not. Ahhh...whatever!


Anonymous said...

We've been WAITING for this post! Lola raved about this dish at work.

Btw, we're looking forward to your cheesecake for the charity auction and you'll be happy to know that a bidding war has already begun. We will be raffling the cheesecake for the Toronto Humane Society and the United Way. Thanks so much for your help!

TIC Social Committee

Mark said...

Sorry it took so long!

Anonymous said...

YOu mention using Dr. Loosen Reisling for this recipe, can I use any reisling or any white wine for that matter in this recipe?

Mark said...


Yes you can! It just so happens that I was half way through a bottle of Dr. Loosen that evening so I used what I was drinking.

Any white wine will work.


Anonymous said...

Hey-it's nice to see that you will be donating a cheesecake for charity. Good luck with that.
Helen H.

Anonymous said...

quite the snazzy mandolin chief!

Carl said...

Wow! You've been busy! I'm impressed.

I added your link to my new BLOG - which I'm still creating. A Blogger entry will be next, which will point to this BLOG -

- Carl

Anonymous said...

Can you post the cheesecake recipe pls?

Livingston Cooks said...


I'll check out your blog tonight.

Good luck with everything!

Livingston Cooks said...

I baked off the cheesecakes last night (one pumpkin and one dulce de leche)and I photographed the process for both. I'll be posting that this week sometime.

It's going to be a long post with lots of photos!! If you ever wanted to master cheesecake...this is the time!

Anonymous said...

wow dulce de leche cheesecake huh? sounds decandent, cant wait

Anonymous said...

I made this dish and absolutely loved it, I have never tried fresh taragon before but it was fabulous. Do you have any more recipes with taragon?

Anonymous said...

Lovely post, Will come back later to relish them more! Can you recomend a decent mandolin? do I really have to buy a snazzy one or are there cheaper ones that do the job? Like a mini cuisinart type of chopper, will that do? Camilla

Anonymous said...

Julia from Minneapolis MN again. Did I miss the post on Peanut Butter cookies? I can't seem to find it.

Sharon said...

Thanks for sharing the step-by-step process! It looks scrumptious! Thanks for such a great post!

Anonymous said...

i keep reading about a cheesecake recipe, is it here somewhere?

Anonymous said...

C H E E S E C A K E!!!!!

Livingston Cooks said...


Actually, I don't cook with recipes. I add fresh herbs into all of my cooking for the most part and which herbs I use depends on what I'm cooking. This pasta dish, for instance, could easily have been made with basil, chervil, dill or anise instead of the tarragon. I was just in the mood for tarragon this time.

Tarragon is the first herb I fell in love with when I worked at a country inn and we had a herb garden outside the kitchen. It goes well in soups, dressings and salads and works well with eggs, chicken, fish and beef.

The best thing to do is look on line. Google "cooking with tarragon" and go from there.

It's an east herb to grow too!!

Livingston Cooks said...

Cheese cakes is coming...cheese cake is coming!!!!! I just posted the crumb crust and will post the cakes tomorrow!!!!!

Livingston Cooks said...


Anonymous said...

looks sinfully good!