| 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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