Bennigan's Linguini Diablo With Two Sauces

Recipe Ingredients

1 lb	454g / 16oz	Linguini
1 tablespoon	15ml	Vegetable oil
12		Scallops
10		Shrimp - (26 to 30 count) - peeled, deveined
8		Clams
1/3 cup	65g / 2.3oz	Garlic Lemon Butter - (see below)
4 cups	948ml	Marinara Sauce - (see below)
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 tablespoon	15ml	Chopped fresh parsley - plus
1 teaspoon	5ml	Chopped fresh parsley
		Garlic Lemon Butter
1		Butter - room temperature
2 teaspoons	10ml	Crushed garlic
1 1/2 teaspoons	7.5ml	Lemon juice
		Marinara Sauce
3 1/2 tablespoons	52ml	Vegetable oil
8 1/2 oz	241g	Diced yellow onions
1 tablespoon	15ml	Chopped garlic
1		Crushed tomatoes - (6 lbs 4 oz)
3 1/2 tablespoons	52ml	Minced fresh parsley
2 1/8 teaspoons	10ml	Dried oregano leaves
1 1/4 teaspoons	6.3ml	Dried basil leaves
1 3/4 teaspoons	8.8ml	Salt
1		Bay leaf

Recipe Instructions

Cook linguini 8 to 10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking.

Place Garlic Lemon Butter in a large saute pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams and saute 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.

For 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.

For 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)

This recipe yields 4 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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