LINGUINI ALIO OLIO AND SEAFOOD

LINGUINI ALIO OLIO AND SEAFOOD image

Yield 4 dinner servings or 6 appetizer servings

Number Of Ingredients 13

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1/3 cup toasted pignolia nuts
4 oz. julienne sun dried tomatoes
6 oz. sliced/chopped nicoise or good quality black olives
12 medium shrimp
12 sea scallops, quartered
8 oz. high quality lump crabmeat
4 medium cloves of garlic, halved
1/2 cup extra-virgin olive oil
3 tablespoons of minced basil
3 tablespoons of minced parsley
Serve with freshly grated parmigianno reggiano or freshly grated romano cheese(optional)
1 lb linguine fini or regular linguine
4 quarts of boiling water + 1 tablespoon of salt

Steps:

1. Prepare each of the ingredients as described. Have everything ready for sauteing while the pasta is cooking. 2.Bring at least 4 quarts of water to boil for the pasta. Add the salt and pasta. 3. Saute each ingredient in the following order. -saute garlic cloves, which have been cut in half, with 1/4 cup of the olive oil over MEDIUM LOW heat. Remove cloves when TRANSPARENT. (This will ensure that they do not brown and become bitter. -raise the heat to medium and saute the shrimp until pink and remove. -saute the scallops until translucent and remove. -add crab and saute for less than a minute and remove. -Turn off the heat and keep pan ready until pasta is done. 4. When pasta has reached the stage of al dente, drain reserving a bit of the water. While in the strainer, add 1 tablesppon of the olive oil to the pasta to prevent sticking together. 5. Heat should be at medium to medium high. Add all of the ingredients that you have sauteed back to your skillet along with the basil, sun dried tomatoes, olives and pignolia nuts. Stir briefly and gently to reheat. Add the remaining olive oil. Add the pasta, stirring carefully to be sure the seafood is evenly distributed. Add some of the pasta water or more olive oil, if necessary. Season with salt to your taste. Serve in a flat pasta dish or bowl. Sprinkle with chopped parsely to garnish. Serve with grated cheese if desired.