Linguine Pescadoro51 Reviews
“A linguine pasta with a feast of seafood: clams, shrimp, and scallops.” - by Donna
Original recipe yields 6 servings
- In a large pot of boiling salted water cook linguini until al dente. Drain.
- Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
- Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
Amount Per Serving (6 total)
- 533 cal
- 14.4 g
- 70.3 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used 2-10 oz cans of baby clams, 1/2 lb of salad shrimp (will go to medium size next time), and 1 lb of scallops. ..." See more Seemed like a lot of seafood when first mixed, but wished for even more when we served it up."
"This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it still turned out awesome! A keeper......" See more"
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