| 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
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”