Bennigan’s Linguini Diablo

Bennigan’s Linguini Diablo

Ingredients
1 lb linguini
1 tablespoon vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 tablespoon parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/4 cup grated Parmesan cheese
1 teaspoon parsley (for garnish)

Garlic Lemon Butter
1/2 cup butter, melted
2 teaspoons chopped garlic
1 1/2 teaspoon lemon juice
Marinara Sauce
3 tablespoons vegetable oil
8 ounces diced yellow onions
1 tablespoon chopped garlic
1 (28 oz.) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 whole bay leaf
1 1/2 teaspoon salt

1. In a large saucepan, heat oil over medium heat.
Add onions. Saute until onions start to become
soft and transparent, about 5 minutes.
2.Add garlic; cook 2 minutes, while stirring.
3.Add remaining ingredients to saucepan; stir. Bring
sauce to boil.
4. Reduce heat to low, simmer uncovered for 30
minutes. Once cooked, remove bay leaf.
5. Cook linguini until al dente (approx. 8-10 minutes) drain well. Rinse and mix in
vegetable oil to prevent sticking.
6. Mix the butter, garlic and lemon juice. Place garlic lemon butter in a large
saute pan over medium-high heat. Be sure not to burn the garlic.
7.When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes.
8. Add marinara sauce and stir the mixture to ensure even heating of all the
ingredients.
9 Add linguini and toss until noodles are well covered with sauce. Continue to
cook for another 2 minutes. Pour pasta into a large bowl and sprinkle with
Parmesan cheese and parsley to garnish.