Linguini Allo Scoglio

Submitted by Chef #783575

"This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was inedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala restaurant style), but easily double, tripled, etc. and oh so tasty!"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 1 serving
• Serves: 1

ingredients

• 1⁄2 garlic clove
• 2 leaves fresh slightly chopped basil
• 2 teaspoons olive oil
• 1 ounce white wine
• 1 ounce clam juice
• salt and pepper
• 1 cup marinara sauce (sweet and or simple)
• 3 mussels
• 3 shrimp
• 6 littleneck clams
• 3 large scallops
• 1⁄8 teaspoon red chili pepper flakes
• 1 cup linguine (cooked)

directions

1. Clean seafood.
2. devein shrimp, remove tails if desired.
3. Wash/trim scallops.
4. Thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
5. Sauté garlic in olive oil until transparent.
6. Add basil, white wine, clam juice, mussels, clams, shrimp, scallops, and red chili pepper.
7. Cover and steam until shrimp and scallops are cooked and mussels and clams open.
8. Add marinara sauce, heat until bubbly.
9. Pour over cooked linguini.