Linguine a la Esposito

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Linguine a la Esposito Ingredients

4 Fresh large sea scallops	1 ts Butter
2 md Gulf shrimp; (peeled &	1 Clove garlic; finely minced
1 Lobster tail split in half;	1/2 c Heavy cream
1/4 c Chopped fresh littlenecks	1 1/2 c Marinara sauce
1/4 c Seafood stock	Fresh chopped basil and
1/4 c Sherry	Black pepper; red pepper,
1 tb Olive oil	Linguine

Instructions for Linguine a la Esposito

Heat oil in saute pan until hot. Add garlic, saute for 30 seconds. Add seafood, saute for 30 seconds. Add 1/4 cup sherry, cook for 30 seconds, then add stock and saute for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Saute for 5 minutes on high heat, stirring to blend all ingredients evenly. Serve over linguine or pasta of choice. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Camilles Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino on May 28, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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