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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 lb linguini
1 tbsp vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup garlic lemon butter
4 cups marinara sauce
1/4 cup grated Parmesan cheese
1 tbsp plus 1 tsp parsley
Garlic Lemon Butter:
1/2 cup butter, room temperature
2 tsp crushed garlic
1 1/2 tsp lemon juice
Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.
Marinara Sauce:
3 1/2 tbsp vegetable oil
8 1/2 oz diced yellow onions
1 tbsp chopped garlic
1 (6 lb 4 oz) can crushed tomatoes
3 1/2 tbsp minced fresh parsley
2 1/8 tsp dried oregano leaves
1 1/4 tsp dried basil leaves
1 3/4 tsp salt
1 whole bay leaf
In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.
When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish. Serves 4.
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LINGUINI DIABLO WITH TWO SAUCES
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 lb linguini
1 tbsp vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup garlic lemon butter
4 cups marinara sauce
1/4 cup grated Parmesan cheese
1 tbsp plus 1 tsp parsley
Garlic Lemon Butter:
1/2 cup butter, room temperature
2 tsp crushed garlic
1 1/2 tsp lemon juice
Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.
Marinara Sauce:
3 1/2 tbsp vegetable oil
8 1/2 oz diced yellow onions
1 tbsp chopped garlic
1 (6 lb 4 oz) can crushed tomatoes
3 1/2 tbsp minced fresh parsley
2 1/8 tsp dried oregano leaves
1 1/4 tsp dried basil leaves
1 3/4 tsp salt
1 whole bay leaf
In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.
When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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