This recipe is an adaptation of one of our favorite seafood dishes served in the wonderful
restaurants of "Little Italy" in New York City. Since this dish is generally very spicy, you
may wish to add a little more red pepper flakes to your sauce to make it more authentic.
1/2 pound large shrimp, peeled
1/2 pound sea scallops
1/2 cup milk
3/4 cup flour
3/4 cup flavored Italian bread crumbs
1/4 cup olive oil
1 pound linguine, cooked
Put milk in a small bowl. Add seafood and stir to coat all pieces.
In another bowl, combine flour and bread crumbs.
Heat olive oil in a large skillet. Remove a few pieces of seafood at a time from
the milk and place in the bread crumb mixture. Coat each piece well and then
add them to the oil in the skillet. Cook 2-3 minutes, or until light brown.
Remove cooked seafood from the skillet to a paper-towel covered plate.
Continue to add and remove seafood in the skillet until all pieces are sautéed.
Do not crowd the pieces in the skillet or they will steam and not get as crisp.
Add tomato sauce to cooked pasta. Combine well. Top pasta with sautéed