Bennigan's Linguini Diablo with Two Sauces Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Bennigan's Linguini Diablo with Two Sauces
1 pound linguini
1 tablespoon vegetable oil
10 shrimp (26-30 count), peeled and deveined
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley
Garlic Lemon Butter
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice
Place butter in mixing bowl; cream with electric mixer. Add garlic
and lemon juice, continue mixing until smooth. Cover and refrigerate
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf
In large saucepan, heat oil over medium heat until hot. Add onions.
Cook, stirring frequently until onions start to become limp and are
clear, about 5 minutes. Add garlic; cook 2 minutes, stirring
constantly. Add remaining ingredients to saucepan, stir well. Bring
sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked,
remove bay leaf. Makes 3 quarts.
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable
oil to prevent sticking. Place garlic lemon butter in a large sauté
pan over medium-high heat.
When butter begins to sizzle, add shrimp, scallops and clams and
sauté for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Stir well
to ensure even heating of all the ingredients. Add linguini and toss
until noodles are well covered with sauce. Continue to cook for
additional 2 minutes.
Pour pasta into a large bowl and sprinkle evenly with Parmesan
cheese and parsley to garnish.
Source: Bennigan's International
Cookbook - Escape From the Everyday Cookbook
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