Shelly's Recipe

LINGUINI DIABLO

Category: Pasta - Seafood

1 lb linguini
1 tbsp vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 tbsp parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/40 cup grated Parmesan cheese
1 tsp parsley (for garnish)

Garlic Lemon Butter
1/2 cup butter, melted
2 tsp chopped garlic
1 1/2 tsp lemon juice

Marinara Sauce3 tbsp vegetable oil
8 oz diced yellow onions
1 tbsp chopped garlic
1 (28 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 whole bay leaf
1 1/2 tsp salt

To prepare the marinara sauce, in a large saucepan, heat oil over medium heat. Add onions. Cook, stirring frequently until onions start to become soft and transparent, 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.

Cook linguini until al dente (approx 8-10 minutes) drain well. Rinse linguini and mix in vegetable oil to prevent sticking.

Prepare garlic lemon butter by mixing the butter, garlic and lemon juice. Place garlic lemon butter in a large saute pan over medium-high heat. Be sure not to burn the garlic. When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes. Add marinara sauce and stir the mixture to ensure even heating of all the ingredients.

Add linguini and toss until noodles are well covered with sauce. Continue to cook for another 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish. Serves 4