Description
Heat a large sauce pan and fill a large pot with lightly salted water. Add the olive oil to the sauce pan and put on a medium flame. Put the onions and sauté till they are translucent. Add the clam juice and the Marinara auce to the sauce pan as well as all the seafood and put it on a low flame and cover and bring to a boil. Please check after 5 minutes, when the clams open the dish is done. Put the linguine into the large pot and cook till al dente then drain…reserve a ½ cup of the pasta water. Transfer all the ingredients from the sauté pan to the pot and add the linguine with a ¼ cup of the hot pasta water.
Recipe
Nanina’s Marinara Sauces
Chef Vincenzo’s Linguini Pescadoro
Yield: 4 people
Ingredients:
| Nanina’s Marinara Sauce 1 Jar |
1 Jar |
| New Zealand Mussels 8 medium |
8 medium |
| Calamari tubes clean 6 oz. |
6 oz. |
| Bay Scallops 3 oz |
3 oz |
| 16/20 shrimp clean 8 pieces |
8 pieces |
| Little Neck Clams (cleaned) 8 pieces |
8 pieces |
| Spanish onions (small dice) 1 oz. |
1 oz. |
| Fresh Sweet Basil (small dice) 1/2 oz. |
1/2 oz. |
| Olive Oil 1 oz |
1 oz |
Clam Juice or chicken stock 1.5 oz
(low sodium) Salt and pepper to taste |
1.5 oz |
| Linguini 1 lb. |
1 lb. |
Directions:
Heat a large sauce pan and fill a large pot with lightly salted water. Add the olive oil to the sauce pan and put on a medium flame. Put the onions and sauté till they are translucent. Add the clam juice and the Marinara auce to the sauce pan as well as all the seafood and put it on a low flame and cover and bring to a boil. Please check after 5 minutes, when the clams open the dish is done. Put the linguine into the large pot and cook till
al dente then drain…reserve a ½ cup of the pasta water. Transfer all the ingredients from the sauté pan to the pot and add the linguine with a ¼ cup of the hot pasta water.
