Calamari and shrimp with linguine - butter busters^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pk (16oz) linguine, cooked |
| 1 | pounds | Squid, cleaned and cut in 1/4\" rings (calamari) |
| 2 | teaspoons | Minced garlic |
| 1 | pounds | Cooked and pelled shrimp |
| 12 | ounces | Canned chopped clams, rinsed and drained |
| 1 | can | (28oz) Italian tomatoes, pureed in a blender |
| 2 | eaches | Tb liquid Butter Buds or fatfree chicken broth |
| ¼ | cup | (to 1/2) dry white wine or cooking wine |
| 2 | eaches | Tb Hunts tomato paste |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | (to 1) crushed red pepper |
| litre | Salt to taste, optional | |
Directions
In a large pot, combine tomatoes, 1 tablespoon Butter Buds, clams, shrimp, wine, tomato paste, basil, oregano, slat, black pepper and red pepper. Bring to a boil, reduce het and simmer 30 minutes.
Meanwhile, in a nonstick skillet, saute garlic and calamari in Butter Buds about 5 minutes or until done. Add to the tomato mixture. Simmer 15 minutes. Serve over linguine. Per serving: 189 cal., 1.9g fat (9%), 181mg chol., 1 g fiber, 24g pro., 18g carb., 162mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-26-95
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