Linguini Allo Scoglio Recipe #379566
This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was inedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala restaurant style), but easily double, tripled, etc. and oh so tasty!
by Chef #783575
30 min | 15 min prep
SERVES 1 , 1 serving
- 1/2 garlic clove
- 2 leaves fresh slightly chopped basil
- 2 teaspoons olive oil
- 1 ounce white wine
- 1 ounce clam juice
- salt and pepper
- 1 cup marinara sauce (sweet and or simple)
- 3 mussels
- 3 shrimp
- 6 littleneck clams
- 3 large scallops
- 1/8 teaspoon red chili pepper flakes
- 1 cup linguine (cooked)
- Clean seafood.
- devein shrimp, remove tails if desired.
- Wash/trim scallops.
- Thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
- Sauté garlic in olive oil until transparent.
- Add basil, white wine, clam juice, mussels, clams, shrimp, scallops, and red chili pepper.
- Cover and steam until shrimp and scallops are cooked and mussels and clams open.
- Add marinara sauce, heat until bubbly.
- Pour over cooked linguini.
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5 stars