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LINGUINI DIABLO




Source of Recipe


Judy


List of Ingredients




1 lb linguini
1 Tablespoon vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 Tablespoon parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/4 cup grated Parmesan cheese
1 teaspoon parsley (for garnish)

Garlic Lemon Butter:

1/2 cup butter, melted
2 teaspoons chopped garlic
1 1/2 teaspoon lemon juice

Marinara Sauce:

3 Tablespoons vegetable oil
8 ounces diced yellow onions
1 Tablespoon chopped garlic
1 (28 oz.) can crushed tomatoes
3½ Tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1¼ teaspoon dried basil leaves
1 whole bay leaf
1½ teaspoon salt



Recipe



To prepare the marinara sauce, in a large saucepan, heat oil over medium heat. Add onions. Cook, stirring frequently until onions start to become soft and transparant, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan; stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf.

Cook linguini until al dente (approx 8-10 minutes) drain well. Rinse linguini and mix in vegetable oil to prevent sticking.

Prepare garlic lemon butter by mixing the butter, garlic and lemon juice. Place garlic lemon butter in a large saute pan over medium-high heat. Be sure not to burn the garlic.

When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes.

Add marinara sauce and stir the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce.Continue to cook for another 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.