| This recipe is liked by 1 person(s). |
|
Linguine with Red Shrimp and Scallop Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1/4 Cup | Olive Oil |
| 2 Tbs | Coarsely Chopped Garlic |
| 12 | Fresh Oregano Leaves, Chopped |
| 8 | Fresh Basil Leaves, Sliced |
| 2 Tbs | Chopped Flat-Leaf Parsely |
| 2 1lb.12oz(800 gram) cans Italian Plum Tomatoes, Drained and Coarsely Chopped | |
| 1/4 Cup | Dry White Wine |
| 2 1/4 Cups | Clam Juice |
| 1lb. | Large Shrimp,, (18-20 Count), Peeled and Deveined |
| 1lb. | Sea Scallops,, (if large cut in half) |
| Salt | |
| Freshly Ground Pepper | |
| 1lb.(16 oz) | Dried Linguine |
Directions:
1) Large sauté pan, heat olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until golden brown. Do not
burn the garlic.
2) Add the oregano, basil, and parsley. Cook the mixture, stirring for 30 seconds.
3) Add the tomatoes, raise the heat to high, and cook the mixture for about 3 minutes. Add the wine and cook for about 2 minutes or until most of the wine has evaporated. Add the clam juice, reduce the heat to medium, and simmer the sauce for 3-4 minutes or until the liquid is reduced by half.
4) Add the shrimp, lower the heat, and cook the sauce for 1 minute. Remove the shrimp and set aside. (Reserve the scallops for the last step.) Season the sauce to taste with salt and pepper.
5) Just before serving reheat the sauce until it bubbles. Return the shrimp and scallops to the pan and cook in the bubbling sauce for about 1 minute or
until cooked through.
6) In a large pot of boiling salted water, cook the linguine for 7-8 minutes, or until it is al dente.
7) Drain the pasta well and transfer it to a platter. Immediately ladel the sauce over the pasta. Mix well and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe