Join Murray Lloyd and his special guest Chef Derek Vagt of The Charcoal Group of Restaurants in making this easy summer meal! Learn to make a delicious Seafood Pasta with King Crab Legs in less than 7 minutes!
All you need is:
Shrimp
Scallops
Mussels
Oysters
Linguine
Garlic
Basil
Italian Parsley
Shallots
Anise
Asparagus
Cherry Tomato
Lemons
Olive Oil
White Wine
Parmesan Cheese
This video was originally aired on national television in 2008, as part of an episode of QScene BBQ TV called “Three’s a Crowd”
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This video was produced by Hill’s Video Productions. Check us out:
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Now Derek this is Del Dante’s that’s right style this is a Mediterranean style H pasta this is a seafood pasta great uh Lots seafood and press the boss if he’s coming over I want to see how you going to stop that from falling through the grill oh well hopefully
Hopefully end up in a pan instead of drill that’s your job all right so we have H scallops oysters muscles uh king crab and a bunch of grilled veg that we’re going to throw in so if you throw in some olive oil and some garlic is that enough oil Chef that’s great great
Great great little garlic garlic that smell nice some onions in there for you to grill great so you just want this on to get hot right CHF get hot yeah get hot beautiful nice bubble Fel here hot that’s hot those off oh so you’ve got yellow and orange Peppers that’s right onions
Yeah fennel fennel or an and and uh some cherry tomatoes nice and we’re going to grill all those off you want me to grill some zucchinis big seafood and pasta platter there and some zucchini that’s wonderful olive oil in there have some garlic already in there nice oh does that ever smell nice
Balsamic right toss that up and away you go okay and after that’s on maybe the uh asparagus I will put a little olive oil and seasoning on there oh does that smell nice yeah oh yeah it does beautiful looks nice smells nice white pepper again I can smell it all right
Now I’ve got my onions oh look at this Chef perfect beautiful great okay so just throw your muscles in there all right I’ll give you little wine wine perfect right and back on back on Sir all right you have given me a busy little job yeah yeah I told be busy guy telling
You this guy’s making me work hard kids perfect need a little olive oil on these lemons lemons need to go on the grill too sir right oh sure give me more work yeah I’m just going to sit back I think so I’m waiting for the beer you’re going on a coffee
Break okay that should be enough a chef yeah don’t need them all on do I no I don’t think so great couple of tomatoes peppers great it’s nice and we have a little boil asparagus I’ll let you slide maybe maybe a little more cuz it is a big platter we’re put that looks
Nice boil there on these muscles asparagus sir looks great put these on now Chef that’d be great great going to season up the SC this going to be a full Grill beautiful East Coast scalps nice those are nice scallops they are and your Bo they’re going to open real quickly aren’t they they
Are and oh wait there’s more and goodness oh wait have a big oh wait there’s more he says Murray this when I sit back actually great okay I’m going to go back in oh hear that two three four F cut up some herbs okay now the way I see it I put them
On you take them off all right think I got them kids boy making me do all the work that’s coming along well though Chef perfect how are those muscles doing muscles are doing fine they’re just oh yeah a little stir boy this is fun he’s got me
Dancing Yeah you can see these they’ll start to sweat a little cracks in there that’ll get a nice little sweat on it kids like that oh did you hear that pop they’re heating up beautifully lovely scallops are heating up tomatoes are grilling so the oysters should just snap
Open when they onions it’s exactly what it did man look at this Grill Chef yeah it’s perfect all filled up for you oh my goodness it’s like I got a job again yeah goly some oh sure all right that’s just like the kitchen pushing me out of
The way oh your oysters po pull the muscles out of here okay leave all the liquid the liquor that uh they expelled into the new sauce all right you want any of these pulled off yet Chef oh I think the uh the oysters look good they look is the uh the veg is
How’s a veg doing veg is ready to come perfect let’s pull the veg off as well and I have a bowl here for that we’re just going to put the pasta back in here all right you can put that in I’ll pull the veg the uh Linguini I just
Pre-cooked it or you can cook it off side whatever you like veg all in there is great Bo this is a Friday night isn’t it Chef I’m just going to put that back on there I’ll get that out of the way for you there we are long reach around
There there we are long reach around it’s like going around a fridge look at this throw a little uh lemon zest in the pasta you got it perfect wow now this is an exciting Grill have all my herbs together and I just need to grate some Parmesan on the pasta when
It’s heated up all right right we’ll just let this cook up all right and uh I can’t wait to see what this looks like once it’s PL magn we’ll be right Back