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Bennigan's Linguini Diablo




Source of Recipe


cdkitchen.com


List of Ingredients




1 pound linguini
1 tablespoon vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup Garlic Lemon Butter (below)
4 cups Marinara sauce (below)
1/4 cup grated Parmesan cheese
1 tablespoon parsley PLUS
1 teaspoon parsley

***Garlic Lemon Butter***

1/2 cup butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoon lemon juice

***Marinara Sauce***

3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 lb. 4 oz.) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 3/4 teaspoon salt
1 whole bay leaf


Recipe



Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams; sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Flip 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 additional 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Garlic Lemon Butter

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, 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. Makes 3 qt.

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