| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
|
Fresh large sea scallops |
| 2 |
|
Gulf shrimp, peeled & |
|
|
deveined |
| 1 |
|
Lobster tail split in half |
|
|
parboiled & removed from |
|
|
shell |
| 1/4 |
c |
Chopped fresh littlenecks |
| 1/4 |
c |
Seafood stock |
| 1/4 |
c |
Sherry |
| 1 |
T |
Olive oil |
| 1 |
t |
Butter |
| 1 |
|
Clove garlic, finely minced |
| 1/2 |
c |
Heavy cream |
| 1 1/2 |
c |
Marinara sauce |
|
|
Fresh chopped basil and |
|
|
parsley |
|
|
Black pepper, red pepper |
|
|
salt if needed |
|
|
Linguine |
INSTRUCTIONS
Heat oil in saute' pan until hot. Add garlic, saute' for 30 seconds.
Add seafood, saute' for 30 seconds. Add 1/4 cup sherry, cook for 30
seconds, then add stock and saute' for a minute. Add marinara sauce,
butter and heavy cream, basil, parsley, red pepper and black pepper.
Saute' for 5 minutes on high heat, stirring to blend all ingredients
evenly. Serve over linguine or pasta of choice. Posted by JoAnn
Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July
1995 Recipe by: Camilles Restaurant Providence RI Posted to
KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28,
1998
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