LINGUINI ALLO SCOGLIO
This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty!
Provided by debw1
Categories Mussels
Time 30m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 13
Steps:
- Clean seafood.
- - de-vein shirmp, remove tails if desired.
- - wash/trim scallops.
- - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
- Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent.
- Add white wine, clam juice, mussels, and clams.
- Cover and steam until mussels and clams open.
- Remove mussels and clams, cover, set aside and keep warm.
- Add shrimp and scallops to pan, saute unil cooked.
- Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm.
- Add marinara sauce to pan, heat until bubbly.
- Add cooked seafood back into pan, heat briefly.
- Poor over cooked linguini.
Nutrition Facts : Calories 486.4, Fat 17.8, SaturatedFat 2.5, Cholesterol 85.2, Sodium 1597, Carbohydrate 39.3, Fiber 2.2, Sugar 23.6, Protein 33.9
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