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Bennigan’s Linguini Diablo




Source of Recipe


blog


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)
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 (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 whole bay leaf
1 1/2 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.

SERVES 4