Linguine Pescatone

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

Ingredients:

• Three Shrimp (21/25) Tails removed & de-veined.
• Three Scallops (13/17) - connecting muscle removed
• Kosher Salt
• White Pepper
• Six Mussels (cleaned)
• 10 oz. Marinara Sauce
• 12 oz. Parboiled Linguine

Directions:

Massage shrimp and scallops with kosher salt and white pepper in a 10" skillet.

Add mussels and Marinara sauce (all cold) into the skillet.

Cover and place skillet over a medium flame and poach the seafood in the
Marinara sauce until the mussels open and the shrimp and scallops are done
(about 4 minutes).

Drop linguine in salted boiling water and stir to separate. When linguine is ready
(about 30 seconds) drain thoroughly and place the pasta in the skillet with the
seafood sauce.

Toss thoroughly and serve in a hot bowl.

Nutrition Facts:

Source:

Carrabba's Restaurant

• Print

Thursday, January 01, 2004

Categories:

Italian Entree

Yield:

Ingredients:

• Three Shrimp (21/25) Tails removed & de-veined.
• Three Scallops (13/17) - connecting muscle removed
• Kosher Salt
• White Pepper
• Six Mussels (cleaned)
• 10 oz. Marinara Sauce
• 12 oz. Parboiled Linguine

Directions:

Massage shrimp and scallops with kosher salt and white pepper in a 10" skillet.

Add mussels and Marinara sauce (all cold) into the skillet.

Cover and place skillet over a medium flame and poach the seafood in the
Marinara sauce until the mussels open and the shrimp and scallops are done
(about 4 minutes).

Drop linguine in salted boiling water and stir to separate. When linguine is ready
(about 30 seconds) drain thoroughly and place the pasta in the skillet with the
seafood sauce.

Toss thoroughly and serve in a hot bowl.

Nutrition Facts:

Source:

Carrabba's Restaurant