Name: Linguine a la Esposito
Ingredients: 4 Fresh large sea scallops; 2 md 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 tb Olive oil; 1 ts 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

Though we are all Christians together, we are all different, and the problems and the difficulties, the perplexities and the trials that we are likely to meet are in a large measure determined by the difference of temperament and of type. We are all in the same fight, of course, as we share the same common salvation, and have the same common central need. But the manifestations of the trouble vary from case to case and from person to person. There is nothing more futile, when dealing with [a] condition, than to act on the assumption that all Christians are identical in every respect. They are not, and they are not even meant to be.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood, Pasta	1	Servings

INGREDIENTS

4		Fresh large sea scallops
2	md	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	tb	Olive oil
1	ts	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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