I usually do not toot my own horn, but this pasta was one of the best I have ever made. I added one ingredient that changed the entire recipe. Anchovies. I thought I hated anchovies! This is the first recipe
My daughter, Alex is the pickiest eater I have ever encountered and she LOVED the pasta minus the seafood.
Put it this way, I made a pound of the pasta and I ate a small portion. The rest my husband finished off. I hope that explains how good the pasta is.
I hope you try it and enjoy!!
SHRIMP AND SCALLOP PASTA with a Spicy Olive Oil and Garlic Sauce
1lb of linguine
1lb of shrimp
1lb of scallops
4 TB of butter
4 Tb of oil
7 garlic cloves
1 lg onion diced
2 tsp. hot chilli flakes
3 TB fresh oregano
1 tsp. pepper
1 cp. of white wine and herb chicken broth
1/2 cp. fresh basil
1. Boil the linguine until al dente.
2. In a saute pan melt the butter and oil. Add the anchovies and stir until completely melted. Add the garlic and onions. Saute for a few minutes. Add the peppers and oregano. Add the wine chicken broth and turn up the heat. When it is cut in half add the scallops and shrimp.
(Don't add salt...Anchovies are salty enough)
3. When the shrimp and scallops are cooked add the linguine and top with fresh basil and parm cheese. I freshly shredded with my new toy the Microplane grater from below.