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
