Linguine with Seafood and Sundried Tomatoes
by Maureen Brown
(Trail, British Columbia, Canada)
1 pound linguine pasta
1/4 cup olive oil
2 tablespoons butter
2 tablespoons oil from sun-dried tomatoes
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp, peeled and deveined
6 ounces clam juice
4 ounces white wine
1/4 cup heavy cream
1/2 teaspoon freshly grated Himalayan crystal salt
1/4 teaspoon crushed red pepper flakes
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped fresh parsley
2 1/2 teaspoons lemon zest
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet add the olive oil and butter.
Heat until butter is melted.
Add the garlic and sauté until tender.
Add the scallops and shrimp.
Sear briefly and add clam juice, wine, salt and pepper flakes.
Reduce for about 3 minutes, then add the cream
To the cooked pasta add the tomatoes, parsley and lemon zest; toss.
Pour seafood mixture over the linguine and serve immediately with freshly grated Parmesan cheese at the table.
Fabulous with a simple mixed green salad and lots of crusty Italian bread!
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