The “Bishop of Bivalves” officiating: pasta and seafood are the ingredients for the “perfect marriage” of carbohydrates and protein. So,Sandy Ingber, longtime executive chef at the Grand Central Oyster Bar, offers a daily pasta special on the menu at the historic Grand Central Terminal eatery.

Linguine with Rock Shrimp, Hazelnuts and Anchovy Aglio Olio is an always looked-forward-to menu special (recipe below), and a personal favorite of the Oyster Bar’s 25-year star kitchen master.

Four more taste bud beauties on the menu from time to time include: the forever-popular Linguini and White Clam Sauce with Long Island Sound Little Neck Clams; a magical Rigatoni A La Vodka with New Bedford Sea Scallops and Grilled Jumbo Shrimp; the hearty Bucatini with Jumbo Lump Crabmeat, Sundried Tomatoes and Basil Pesto Wine Sauce; and putting a bow (tie) on the quartet is Farfalle with Mixed Seafood Fra Diablo.

“Pasta, of course, is known to be a very good source of carbs, while fish and seafood have high amounts of protein and few carbohydrates,” says Ingber. “So, for that reason they couple for a blissful pairing.”

The Grand Central Oyster Bar is open for lunch beginning at 11:30 a.m. with the final dinner seating at 9:30 p.m. Call 212-490-6650 for reservations and visit www.oysterbarny.com for more information.

Here’s chef Ingber’s recipe:

Linguini with Florida Rock Shrimp, Hazelnuts, Anchovy and Aglio e Olio
(Yield 4 portions)

Ingredients
1 oz. can Spanish anchovies, minced
1/4 cup peeled garlic, sliced
½ cup virgin olive oil
1 cup fish stock
1 tble. hazelnuts, chopped
Salt and ground black pepper to taste
1 tble. flat leaf parsley, washed and chopped.
1 lbs. Rock Shrimp, lightly poached in salted water
1lbs. imported linguini, cooked al dente

Preparation
Heat oil until medium hot in a large stock pot.
Add sliced garlic and cook until lightly browned, stirring occasionally.
Add fish stock and seasoning, bring to boil and cook for 10 minutes, reserve.
In a sauté pan, doing small batches at a time, add some olive oil, add shrimp, anchovies and hazelnuts.
Cook 2 minutes to bring out the flavor of the nuts and anchovies.
Add some linguini, parsley and enough broth to moisten to dish.
Bring to boil, check for seasoning and serve immediately. (from )

oysterbarny.com

• This event has passed.
  October 19, 2017 from 11:30 am to 9:30 pm

  October 19, 2017 11:30 to October 19, 2017 09:30
• Grand Central Oyster Bar
  89 East 42nd Street, New York, NY

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• Contact John Cirillo for more information
  914-260-7436 or [email protected]
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