Linguine with Seafood and Steamed Tomatoes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | ||||||||
| INGREDIENTS: | ||
| 1-1/2 lbs tomatoes | 4 Tbsps garlic, chopped fine | 4 Tbsps shallots, chopped fine |
| 1/2 cup olive oil | 8 Tbsps butter, (1 stick) unsalted | 1/4 lb scallops or chopped raw shrimp |
| 1/4 lb whole clams | 1/4 cup Pernod liqueur, optional | 4 Tbsps basil, julienne |
| salt and pepper to taste | 1 lb fresh noodles-linguine, angel hair or fettucine | |
| 1 | Steam tomatoes or cook them whole until soft but not dry. Cool, then remove the skin and seeds. Chop coarsely and set aside. |
| 2 | In a 2 qt. saucepan add the garlic, shallots, olive oil and half the butter. Saute until light brown. Add the seafood and saute for 1 minute. Add the Pernod carefully as it may flame. Then add the tomatoes, basil, salt and pepper. Cook for about 3 minutes. Add the remaining butter. |
| 3 | Cook noodles in boiling water for 2 minutes or until desired doneness is reached. Mix noodles in sauce and serve hot. |