Linguine Pescatore Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
1/2 ounce: Baby Clams,
1 tsp: Garlic, (minced)
1/2 ounce: Baby Shrimp,
1/4 cup: Onion, (small dice)
1/4 tsp: Oregano, (whole)
1/4 cup: Green Onion, (chopped)
1/4 tsp: Sweet Basil, (whole)
Crushed Chillies, (pinch)
1/8 tsp: Thyme, (whole)
3: Prawns,
1 tbsp: Parsley, (chopped)
2 ounce: Squid Rings,
2 ounce: White Wine,
1 1/2 ounce: Cod or Sword Fish,
2 ounce: Heavy Cream or Tomato Sauce,
5: Mussels, (cooked-shell
Salt & Pepper to taste,
-on),
4 ounce: Cooked Linguine,
Directions:
Heat oil in a frying pan. Add garlic, chillies and onions, saute until
softened, being careful not to burn the garlic. Add the prawns,
mussels and squid, saute 2 minutes and then add remaining seafood.
Saute 1 minute and add herbs and wine. Bring wine to rolling simmer
and add cream or tomato sauce. Season with salt and pepper, heat to a
simmer, add parsley and desired amount of Hot cooked linguine. Toss
to coat pasta well. Serve immediately.
James Lowey
Executive Chef
Kilmorey Lodge
Waterton Park, Alberta
Canada
Recipe By :
From: Marjorie Scofield Date: 11-12-95 (07:41)
(159) Fido: Cooking
Source from luhu.jp
softened, being careful not to burn the garlic. Add the prawns,
mussels and squid, saute 2 minutes and then add remaining seafood.
Saute 1 minute and add herbs and wine. Bring wine to rolling simmer
and add cream or tomato sauce. Season with salt and pepper, heat to a
simmer, add parsley and desired amount of Hot cooked linguine. Toss
to coat pasta well. Serve immediately.
James Lowey
Executive Chef
Kilmorey Lodge
Waterton Park, Alberta
Canada
Recipe By :
From: Marjorie Scofield Date: 11-12-95 (07:41)
(159) Fido: Cooking
Source from luhu.jp