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