| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh linguine |
| 12 |
oz |
Rock shrimp or scallops |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; (sliced) |
| 2 |
tb |
Sundried tomatoes; (sliced) |
| 2 |
tb |
Tomato concasse; (diced tomatoes) |
| 1 |
tb |
Julienne of basil |
| 1 |
tb |
Chopped parsley |
| 4 |
oz |
Chicken or vegetable stock |
| 2 |
tb |
Butter |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Cook pasta al dente and chill. SautÈ rock shrimp for 2 minutes in olive
oil. Add garlic, sundried tomatoes, tomato concasse, basil, parsley and
sautÈ for additional three minutes. Add pasta to sautÈ pan and add stock
and butter. Bring to a boil. Salt and pepper to taste.
Serves 4.
NOTES : Courtesy of Chef Paul Murphy from The Terrace at The Ritz-Carlton,
San Francisco
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 07, 1998
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