Linguine a la esposito
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh large sea scallops | |
| 2 | mediums | Gulf shrimp; (peeled & deveined) |
| 1 | Lobster tail split in half; (parboiled & removed from shell) | |
| ¼ | cup | Chopped fresh littlenecks |
| ¼ | cup | Seafood stock |
| ¼ | cup | Sherry |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Butter |
| 1 | Clove garlic; finely minced | |
| ½ | cup | Heavy cream |
| 1½ | cup | Marinara sauce |
| Fresh chopped basil and parsley | ||
| Black pepper; red pepper, salt if needed | ||
| Linguine | ||
Directions
Heat oil in saute' pan until hot. Add garlic, saute' for 30 seconds. Add seafood, saute' for 30 seconds. Add ¼ cup sherry, cook for 30 seconds, then add stock and saute' for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Saute' for 5 minutes on high heat, stirring to blend all ingredients evenly.
Serve over linguine or pasta of choice.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Camilles Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998