Linguine Frutti de Mare

Serves: 4
1 tablespoon olive oil
3 cloves garlic, sliced
½ teaspoon red pepper
½ cup white wine
2 – 6.5 ounce cans chopped clams
10 ounces linguine
1 cup tomato puree
10 shelled and deveined shrimp
6 scallops
2 cod filets, cubed
2 tablespoons chopped basil
2 tablespoons chopped parsley
Salt and pepper to taste

Heat the oil, sauté the garlic, add the red pepper and wine. Add the shrimp, scallops, basil and cod, sauté for a few minutes.

Add the tomato puree and the claims with juice. Simmer for about 12 minutes and salt and pepper to taste.

Cook the linguine al dente. In a large bowl, toss the pasta with the seafood sauce and chopped parsley.


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