Linguine a la Esposito
| Yield: | 1 Servings |
| Categories: | Seafood, Pasta |
| 4 | Fresh large sea scallops | |
| 2 | md | Gulf shrimp; (peeled & deveined) |
| 1 | Lobster tail split in half; (parboiled & removed from shell) | |
| 1/4 | c | Chopped fresh littlenecks |
| 1/4 | c | Seafood stock |
| 1/4 | c | Sherry |
| 1 | tb | Olive oil |
| 1 | ts | Butter |
| 1 | Clove garlic; finely minced | |
| 1/2 | c | Heavy cream |
| 1 1/2 | c | Marinara sauce |
| Fresh chopped basil and parsley | ||
| Black pepper; red pepper, salt if needed | ||
| Linguine |
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