Spirited Seafood Linguine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You'll find this recipe, and more, in The Company's Cookin', a cookbook created by employees of The Rouse Company, Columbia, MD. For ordering information, contact: The Rouse Company, 10275 Little Patuxent Parkway, Columbia, MD 21044-3456. Mark envelope Attn: Cookbook. Proceeds benefit the United Way. Ingredients:
1 (28 ounce) can crushed tomatoes |
1/2 cup dry white wine or 1/2 cup clam juice |
1/2 cup parsley, chopped |
2 tablespoons olive oil |
3 garlic cloves, crushed |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon fresh ground pepper |
1/2 lb halibut or 1/2 lb scrod fish, cut into chunks |
6 ounces shrimp, shelled and deveined |
6 ounces sea scallops, each sliced in half |
1/2 cup halved pitted ripe olives |
12 ounces linguine or 12 ounces spaghetti, cooked |
1/3 cup grated parmesan cheese |
parsley sprig (to garnish) |
Directions:
1. 1. In large saucepot, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil, and pepper. Bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes or until shrimp turn pink and scallops are opaque. Stir in olives.
2. 2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.
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