Pesce Over Linguine

Recipe Ingredients

4 tablespoons	60ml	Olive oil
6		Garlic cloves - finely chopped
1 lb	454g / 16oz	Bay scallops
		= (or sea scallops - quartered)
1 lb	454g / 16oz	Medium-sized shrimp - peeled, deveined,
		And tails removed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Crushed Italian tomatoes - (28 oz)
1/2 teaspoon	2.5ml	Red-pepper flakes
1/2 teaspoon	2.5ml	Dried oregano
6		Littleneck clams - scrubbed
6		Mussels - beards removed and
		Scrubbed
12 oz	340g	Linguine - cooked al dente
1/3 cup	13g / 0.5oz	Chopped fresh basil leaves

Recipe Instructions

In a large saucepan, saute half of the oil with half of the garlic over low heat for 2 minutes to soften.

Add the scallops and shrimp; cook, stirring, until just cooked through, about 3 to 5 minutes. Season with salt and pepper. Remove to a bowl with a slotted spoon.

Add the remaining oil and garlic to the saucepan; cook over low heat until the garlic is wilted, 2 minutes. Add the tomatoes, 1/2 teaspoon salt, red-pepper flakes and oregano. Cover and cook 15 minutes over low heat, stirring occasionally.

Add the clams and mussels to the sauce, cover and cook until the shells open, about 8 minutes. Return the scallops and shrimp to the sauce and toss gently.

Place the linguine in a pasta serving bowl and top it off with the hot sauce. Arrange the seafood decoratively. Garnish with chopped basil.

This recipe yields 6 servings.

Per serving: 510 calories, 56g carbohydrate, 42g protein, 12g fat, 150mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-28-2003

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