| Sauteed Shrimp and Scallops over Linguine |
| (Serves 4) |
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.
"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 breadcrumbs.
Heat olive oil in a large skillet.
Remove a few pieces of seafood at a time from the milk and place in the breadcrumb 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 seafood.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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