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Linguine Pescadoro




Source of Recipe


From member Cheri


Recipe Introduction


A lively simmer of garlic, thyme, tomatoes, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot rice linguini. Hint: discard any clams that do not open after they simmer.




List of Ingredients




1 (16 ounce) package rice linguini pasta
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (10 ounce) canned low sodium baby clams (and juice)
1 (6.5 ounce) low sodium minced clams (and juice)
1/4 pound small salad shrimp
1/4 pound scallops
2 1/2 teaspoons lemon zest
ground black pepper to taste

Recipe



1. In a large pot of boiling water cook linguini until al dente. Drain.

2. Meanwhile, in a heavy saucepan over medium heat sauté garlic in chicken stock until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, and the juice from the cans of clams.

3. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and pepper to taste. Simmer for an additional 15 minutes or until shrimp and scallops are cooked.

4. Toss cooked and drained linguine pasta over seafood sauce. Serve warm.