Linguine Arlecchino

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    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)
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    1. In a large saute pan over medium-high heat, heat olive oil until hot.
    2. Add tomatoes, scampi, scallops, clams, garlic, red pepper flakes and white wine.
    3. Cook until liquid is reduced by two-thirds. Add linguine and cook until pasta is heated through.
    4. Serve immediately, garnishing each plate with parsley.
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