Bennigan's Linguini Diablo with Two Sauces
Yield: 4 servings; 3 quarts Marinara Sauce
Ingredients
Linguini
- 1 pound linguini
- 1 tablespoon vegetable oil
- 12 scallops
- 10 shrimp (26 to 30 count), peeled and deveined
- 8 clams
- 1/3 cup Garlic Lemon Butter
- 4 cups Marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 tablespoon + 1 teaspoon parsley
Garlic Lemon Butter
- 1/2 cup (1 stick) butter, room temperature
- 2 teaspoons crushed garlic
- 1 1/2 teaspoons lemon juice
Marinara Sauce
- 3 1/2 tablespoons vegetable oil
- 8 1/2 ounces diced yellow onions
- 1 tablespoon chopped garlic
- 1 (6 pound 4 ounce) can crushed tomatoes
- 3 1/2 tablespoons minced fresh parsley
- 2 1/8 teaspoons dried oregano leaves
- 1 1/4 teaspoons dried basil leaves
- 1 3/4 teaspoons salt
- 1 whole bay leaf
Instructions
Garlic Lemon Butter
- Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.
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.
Linguini
- Cook linguini for 8 to 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 heat.
- When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.
- 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 to garnish.
Attribution
Posted by bettyboop50 at Recipe Goldmine 6/27/01 1:49:18 pm.
Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook
