Notes

I think the notes people include in their recipes make them more personal. If I write a note myself about a recipe, it will always be written in purple.

Thursday, March 14, 2013

Bennigan's Linguini Diablo with Two Sauces


    Bennigan's Linguini Diablo with Two Sauces

    1 pound linguini
    1 tablespoon vegetable oil
    12 scallops
    10 shrimp (26-30 count), peeled and deveined
    8 clams
    1/3 cup Garlic Lemon Butter
    4 cups Marinara sauce
    1/4 cup grated Parmesan cheese
    1 tablespoon plus 1 teaspoon parsley

    Garlic Lemon Butter
    1/2 cup (1 stick) butter, room temperature
    2 teaspoons crushed garlic
    1 1/2 teaspoons lemon juice

    Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon
    juice, continue mixing until smooth. Cover and refrigerate until needed.

    Marinara Sauce
    3 1/2 tablespoons vegetable oil
    8 1/2 ounces diced yellow onions
    1 tablespoon chopped garlic
    1 (6 pound 4 ounce) can crushed tomatoes
    3 1/2 tablespoons minced fresh parsley
    2 1/8 teaspoons dried oregano leaves
    1 1/4 teaspoons dried basil leaves
    1 3/4 teaspoons salt
    1 whole bay leaf

    In large saucepan, heat oil over medium heat until hot. Add onions. Cook,
    stirring frequently until onions start to become limp and are clear, about 5
    minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining
    ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

    Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay
    leaf. Makes 3 quarts.

    Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to
    prevent sticking. Place garlic lemon butter in a large sauté pan over
    medium-high heat.

    When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5
    minutes.

    Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure
    even heating of all the ingredients. Add linguini and toss until noodles are
    well covered with sauce. Continue to cook for additional 2 minutes.

    Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and
    parsley to garnish.

    Serves 4.

    Source: Bennigan's International Cookbook

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