Linguine a la esposito

1 Servings

Ingredients

Quantity Ingredient
4 Fresh large sea scallops
2 mediums Gulf shrimp; (peeled & deveined)
1 Lobster tail split in half; (parboiled & removed from shell)
¼ cup Chopped fresh littlenecks
¼ cup Seafood stock
¼ cup Sherry
1 tablespoon Olive oil
1 teaspoon Butter
1 Clove garlic; finely minced
½ cup Heavy cream
1½ cup Marinara sauce
Fresh chopped basil and parsley
Black pepper; red pepper, salt if needed
Linguine

Directions

Heat oil in saute' pan until hot. Add garlic, saute' for 30 seconds. Add seafood, saute' for 30 seconds. Add ¼ 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@...> on May 28, 1998

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