| Linguine a la Esposito
4 Fresh large sea scallops
2 medium Gulf shrimp; (peeled &
1 Lobster tail split in half;
1/4 cup of chopped fresh littlenecks (clams)
1/4 cup of seafood stock
1/4 cup of Sherry
1 tablespoon of Olive oil
1 teaspoon of butter
1 Clove garlic, finely minced
1/2 cup of heavy cream
1 1/2 cups of Marinara sauce
Fresh chopped basil and
Black pepper; red pepper,
Linguine |
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Heat oil in sauté pan until hot. Add garlic, sauté for 30 seconds. Add seafood, sauté for 30 seconds. Add 1/4 cup sherry, cook for 30 seconds, then add stock and sauté for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Sauté for 5 minutes on high heat, stirring to blend all ingredients evenly. Serve over linguine or pasta of choice. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Camilles Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998
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