Recipe - Linguine A La Esposito

4 Fresh large sea scallops
2 md Gulf shrimp; (peeled &
deveined)
1 Lobster tail split in half;
(parboiled & removed from
shell)
One fourth cup Chopped fresh littlenecks
One fourth cup Seafood stock
One fourth cup Sherry
1 tablespoon Olive oil
1 teaspoon Butter
1 Clove garlic; finely minced
One half cup Heavy cream
1 One half cup Marinara sauce
Fresh chopped basil and
parsley
Black pepper; red pepper,
salt if needed
Linguine

Heat oil in saute' pan until hot. Add garlic, saute' for 30 seconds. Add
seafood, saute' for 30 seconds. Add One fourth cup sherry, cook for 30 seconds,
then add stock and saute' for a minute. Add marinara sauce, butter and
heavy cream, basil, parsley, red pepper and black pepper. Saute' for 5
minutes on high heat, stirring to blend all ingredients evenly.

Serve over linguine or pasta of choice.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

Recipe by: Camilles Restaurant Providence RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998