Free Recipe Linguine a la Esposito
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Linguine a la Esposito Recipe
4 Fresh large sea scallops
2 md Gulf shrimp; (peeled &
-deveined)
1 Lobster tail split in half;
-(parboiled & removed from
-shell)
1/4 c Chopped fresh littlenecks
1/4 c Seafood stock
1/4 c Sherry
1 tb Olive oil
1 ts Butter
1 Clove garlic; finely minced
1/2 c Heavy cream
1-1/2 c Marinara sauce
Fresh chopped basil and
-parsley
Black pepper; red pepper,
-salt if needed
Linguine
Linguine a la Esposito Preparation
Heat oil in saute” pan until hot. Add garlic, saute” for 30 seconds. Add seafood, saute” for 30 seconds. Add 1/4 cup sherry, cook for 30 seconds, then add stock and saute” for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Saute” 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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