Garlic Lemon Butter: Place butter in mixing bowl; cream with electric mixer.
Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate
Marinara Sauce: In large saucepan, heat oil over medium heat until hot. Add onions.
Cook, stirring frequently until onions start to become limp and are clear, about
5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients
to saucepan, stir well. Bring sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay
leaf. Makes 3 quarts.
Linguini: Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable
oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high
When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5
Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure
even heating of all the ingredients. Add linguini and toss until noodles are well
covered with sauce. Continue to cook for additional 2 minutes.
Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley
Yield: 4 servings
Posted by bettyboop50 at Recipe Goldmine 6/27/01 1:49:18 pm.
Source: Bennigan's International Cookbook - Escape From the Everyday