Linguine pescatore
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | teaspoon | Garlic -- (minced) |
| ¼ | cup | Onion -- (small dice) |
| ¼ | cup | Green Onion -- (chopped) |
| Crushed Chillies -- (pinch) | ||
| 3 | Prawns | |
| 2 | ounces | Squid Rings |
| 1½ | ounce | Cod or Sword Fish |
| 5 | Mussels -- (cooked-shell on) | |
| ½ | ounce | Baby Clams |
| ½ | ounce | Baby Shrimp |
| ¼ | teaspoon | Oregano -- (whole) |
| ¼ | teaspoon | Sweet Basil -- (whole) |
| ⅛ | teaspoon | Thyme -- (whole) |
| 1 | tablespoon | Parsley -- (chopped) |
| 2 | ounces | White Wine |
| 2 | ounces | Heavy Cream or Tomato Sauce |
| Salt & Pepper to taste | ||
| 4 | ounces | Cooked Linguine |
Directions
Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic. Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
Saute 1 minute and add herbs and wine. Bring wine to rolling simmer and add cream or tomato sauce. Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine. Toss to coat pasta well. Serve immediately.
James Lowey
Executive Chef
Kilmorey Lodge
Waterton Park, Alberta
Canada
Recipe By :
From: Marjorie Scofield Date: 11-12-95 (07:41) (159) Fido: Cooking