On Friday we were really busy for lunch and so I wanted to make a really simple, but delicious special, and so I made Dungeness Crab and Clam Linguine with Parmesan Crostini. 

To start, largely dice onion, fennel and celery in a large pot with canola oil.  Once softened, deglaze with white wine and reduce and then add fish bones from any firm white fish such as halibut, sea bass or mahi-mahi.  If you want to make a shellfish stock instead, you can add shrimp shells, clams and mussels in addition to the fish bones.  Next add, black peppercorns, bay leaf, and whole lemons, sliced in half and cover with cold water.  Bring to a simmer slowly and skim off any impurities that have risen to the surface and simmer for about an hour until flavorful.  Strain stock through a chinois or fine strainer and chill until ready to use. 

At the restaurant we make different flavored compound butters to use in finishing meats, fish, pasta or sauces.  So for this dish, I made a fresh herb butter and added it to the fish stock for a creamy and flavorful sauce.  To make the compound butter, set out a pound of unsalted butter to soften at room temperature.  Finely dice shallots and garlic and place in a pan with white wine and reduce slowly until the wine has a syrup consistency and the shallots and garlic are caramelized and coated with the syrup.  Set aside to cool.  Next, finely chop, fresh tarragon, basil, thyme and parsley and add to the softened butter. Add the cooled shallots and garlic, salt and pepper to taste and mix together really well.  You can either do this in a mixer with a paddle attachment or by hand using latex gloves (my preference).  You can then form this butter into a cylinder or log using parchment paper or you can place in a container and spoon out for future use. The butter can be kept in the freezer for a couple of months if wrapped really well. 

For the Parmesan crostini, thinly slice a baguette or any type of rustic bread.  We use Italian filone bread at the restaurant, which is really crispy on the outside and has an uneven texture on the inside so that all the flavors are absorbed throughout the bread.  Brush both sides of the bread with olive oil and sprinkle with salt and pepper.  You can also rub the bread with a fresh garlic clove for more flavor.  Place crostini on a sheet pan and bake in a 350-degree oven for about 10–12 minutes until somewhat crusty (turning over half way through cooking).  Sprinkle with freshly grated parmesan and minced flat leaf parsley and bake until cheese has melted.

To complete the dish, ladle some fish stock into a sauté pan, along white wine and minced garlic and reduce for a few minutes.  Next add the fresh herb butter, along with linguine noodles (previously cooked to al-dente). Toss in shredded dungeness crab and minced clams, parsley, lemon juice and salt and pepper to taste. Top with the parmesan crostini and serve!