Linguine pescatore

Yield: 1 servings

Measure Ingredient
1 tablespoon Oil
1 teaspoon Garlic -- (minced)
¼ cup Onion -- (small dice)
¼ cup Green Onion -- (chopped)
\N \N Crushed Chillies -- (pinch)
3 \N Prawns
2 ounces Squid Rings
1½ ounce Cod or Sword Fish
5 \N 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
\N \N Salt & Pepper to taste
4 ounces Cooked Linguine

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


Recipe By :

From: Marjorie Scofield Date: 11-12-95 (07:41) (159) Fido: Cooking

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