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linguini vegetable oil shrimp clams garlic marinara sauce Parmesan cheese parsley fresh parsley butter garlic lemon juice vegetable oil yellow onions garlic tomatoes parsley oregano basil salt bay leaf
Viewed: 45 - Published at: 8 years agoIngredients
- 1 lb linguini
- 1 Tbsp. vegetable oil
- 12 x scallops
- 10 x shrimp - (26 to 30 count) peeled, deveined
- 8 x clams
- 1/3 c. Garlic Lemon Butter (see below)
- 4 c. Marinara Sauce (see below)
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. minced fresh parsley plus
- 1 tsp minced fresh parsley
- 1 stk butter room temperature
- 2 tsp crushed garlic
- 1 1/2 tsp lemon juice
- 3 1/2 Tbsp. vegetable oil
- 8 1/2 ounce diced yellow onions
- 1 Tbsp. minced garlic
- 1 can crushed tomatoes (6 lbs 4 ounce)
- 3 1/2 Tbsp. chopped fresh parsley
- 2 1/8 tsp dry oregano leaves
- 1 1/4 tsp dry basil leaves
- 1 3/4 tsp salt
- 1 whl bay leaf
Method
- Cook linguini 8 to 10 min; drain well.
- Rinse and fold in vegetable oil to prevent sticking.
- Place Garlic Lemon Butter in a large saute/fry pan over medium-high heat.
- When butter begins to sizzle, add in shrimp, scallops and clams and saute/fry for 5 min.
- Place Marinara Sauce in the pan and bring sauce to a boil.
- Stir well to ensure even heating of all the ingredients.
- Add in linguini and toss till noodles are well covered with sauce.
- Continue to cook for additional 2 min.
- Pour pasta into a large bowl and sprinkle proportionately with Parmesan cheese and parsley to garnish.
- For Garlic Lemon Butter: Place butter in mixing bowl; cream with electric mixer.
- Add in garlic and lemon juice, continue mixing till smooth.
- Cover and chill till needed.
- For Marinara Sauce: In large saucepan, heat oil over medium heat till warm.
- Add in onions.
- Cook, stirring frequently till onions start to become limp and are clear, about 5 min.
- Add in garlic; cook 2 min, stirring constantly.
- Add in remaining ingredients to saucepan, stir well.
- Bring sauce to boil, stirring occasionally.
- Reduce heat to low, simmer uncovered for 30 min.
- Once cooked, remove bay leaf.
- (Makes 3 qts)
- This recipe yields 4 servings.
- NOTES : From Bennigan's International Cookbook - "Escape From the Everyday Cookbook"
