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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