[Anonymous]

Bennigan's Linguini Diablo recipe

1 lb linguini
1 tbsp vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (see below)
4 cups marinara sauce (see below)
¼ cup grated parmesan cheese
1 tbsp parsley plus
1 tspn parsley

garlic lemon butter:

½ cup butter, room temperature
2 tspn crushed garlic
1 ½ tspn lemon juice

marinara sauce:

3 ½ tbsp vegetable oil
8 ½ oz diced yellow onions
1 tbsp chopped garlic
1 (6 lb 4 oz ) can crushed tomatoes
3 ½ tbsp minced fresh parsley
2 1/8 tspn dried oregano leaves
1¼ tspn dried basil leaves
1¾ tspn salt
1 whole bay leaf

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large saute pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams; saute for 5 minutes.

Place marinara sauce in the pan and bring sauce to a boil. Flip the mixture 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.

For garlic lemon butter: Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and refrigerate until needed.

For Marinara sauce: 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 qt.