- 313
- 10
- Joined Mar 11, 2007
3 oz. olive oil
1-1/2cCup cherry tomatoes (halved)
12 large scampi
1/2 # medium scallops
12 Manila clams
1 tablespoon fresh garlic (chopped)
pinch red pepper flakes
1 cup dry white wine
1 # linguine, cooked to al dente according to package directions
pinch fresh parsley (chopped)
 
 
1-1/2cCup cherry tomatoes (halved)
12 large scampi
1/2 # medium scallops
12 Manila clams
1 tablespoon fresh garlic (chopped)
pinch red pepper flakes
1 cup dry white wine
1 # linguine, cooked to al dente according to package directions
pinch fresh parsley (chopped)
 
 
- In a large saute pan over medium-high heat, heat olive oil until hot.
- Add tomatoes, scampi, scallops, clams, garlic, red pepper flakes and white wine.
- Cook until liquid is reduced by two-thirds. Add linguine and cook until pasta is heated through.
- Serve immediately, garnishing each plate with parsley.