Seafood catizone
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Dried basil; crumbled |
| 1 | teaspoon | Fennel seeds; crushed |
| ½ | pounds | Medium uncooked shrimp; peeled, deveined |
| ½ | pounds | Scallops |
| 8 | ounces | Liguine; freshly cooked |
| ⅓ | cup | Grated Parmesan |
| Additional grated Parmesan | ||
Directions
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.
Add garlic, basil and fennel and saute 1 minute. Add shrimp and scallops and saute until both are just opaque, about 4 minutes.
Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add ⅓ cup Parmesan and toss again. Pass additional Parmesan separately. 4 first- or 2 main-course servings.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.