| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | December 19 | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter; (1/4 stick) |
| 4 | tb | Olive oil |
| 1 | tb | Minced garlic |
| 1 | ts | Dried basil; crumbled |
| 1 | ts | Fennel seeds; crushed |
| 1/2 | lb | Medium uncooked shrimp; peeled, deveined |
| 1/2 | lb | Scallops |
| 8 | oz | Liguine; freshly cooked |
| 1/3 | c | Grated Parmesan |
| Additional grated Parmesan |
INSTRUCTIONS
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add garlic, basil and fennel and saute 1 minute. Add shrimp and scallops and saute until both are just opaque, about 4 minutes. Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add 1/3 cup Parmesan and toss again. Pass additional Parmesan separately. 4 first- or 2 main-course servings. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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