Linguine Pescatore
La Strada - Las Vegas
Ingredients:
3/4 Tbs. garlic, chopped
3/4 oz. olive oil
1/4 cup white wine
3 oz. tomatoes, chopped
6 baby clams in the shell
3 mussels to the shell
1 cup clam juice
1/2 cup calamari ring
3 medium shrimp
4 large bay scallops
1 Tbs. basil, chopped
1 Tbs. butter (optional)
1/4 lb. linguine noddles
salt and pepper to taste
Preparation:
Saute garlic in olive oil until it's brown. Add white wine. Chook 30 seconds more, until wine is reduced. Add tomatoes, clams, mussels and clam juice. Cook 3 or 4 minutes on medium heat.
Add calamari rings, shrimp, scallops, basil, butter, and salt and pepper to taste. Cook 1 mimute on high heat or until seafood is done.
Cook linguine. Place on plate. Cover with seafood mixture.
Serve 1
Courtesy of Chef Diane McGuire at La Strada in Las Vegas.
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