Seafood linguine with lemon and basil sauce

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
3 Cloves garlic; chopped
1 small Onion; julienned
½ pounds Fresh clams; rinsed
½ pounds Mussels; scrubbed and
; debearded
½ cup Dry sherry
½ pounds Peeled shrimp; (16 to 20)
1 pounds Seasonal whitefish; (such as cod or
; halibut), diced
1 cup Heavy whipping cream
1 Lemon; Zest of
½ Lemon; Juice of
3 tablespoons Chopped fresh basil
½ cup Freshly grated Parmesan cheese
1 pounds Fresh linguine; cooked al dente
Salt
Cracked black pepper

Directions

In a very large saute pan, heat the olive oil over high heat until very hot. Add the garlic and onion and lightly saute until fragrant, about 1 minute. Add the clams and mussels and cook just until they start to open, about 3 minutes. Add the sherry and reduce by half over high heat. Add the shrimp, whitefish, and cream and cook until the cream starts to thicken and the shrimp just turn pink, 2 to 3 minutes. Add the zest, lemon juice, 1 tablespoon of the basil, and half of the Parmesan cheese and bring to a boil. Add the cooked pasta and bring to a boil again. Season to taste with salt and pepper. Transfer to a serving platter. Sprinkle the remaining Parmesan cheese and the basil over the top. Garnish with lemon slices and serve hot.

Converted by MC_Buster.

Per serving: 327 Calories (kcal); 26g Total Fat; (75% calories from fat); 9g Protein; 10g Carbohydrate; 97mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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