Seafood catizone

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; (1/4 stick)
4 tablespoons Olive oil
1 tablespoon Minced garlic
1 teaspoon Dried basil; crumbled
1 teaspoon Fennel seeds; crushed
½ pounds Medium uncooked shrimp; peeled, deveined
½ pounds Scallops
8 ounces Liguine; freshly cooked
⅓ cup Grated Parmesan
Additional grated Parmesan

Directions

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.

Add garlic, basil and fennel and saute 1 minute. Add shrimp and scallops and saute until both are just opaque, about 4 minutes.

Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add ⅓ cup Parmesan and toss again. Pass additional Parmesan separately. 4 first- or 2 main-course servings.

Bon Appetit December 1990

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Converted by MM_Buster v2.0l.

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