Famous Recipes - Bennigan's Linguini Diablo with Two Sauces

*Bennigan's Linguini Diablo with Two Sauces*

1 pound linguini 1 tablespoon vegetable oil 12 scallops 10 shrimp (26-30 count), peeled and deveined 8 clams 1/3 cup Garlic Lemon Butter 4 cups Marinara sauce 1/4 cup grated Parmesan cheese 1 tablespoon plus 1 teaspoon parsley

*Garlic Lemon Butter* 1/2 cup (1 stick) butter, room temperature 2 teaspoons crushed garlic 1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

*Marinara Sauce* 3 1/2 tablespoons vegetable oil 8 1/2 ounces diced yellow onions 1 tablespoon chopped garlic 1 (6 pound 4 ounce) can crushed tomatoes 3 1/2 tablespoons minced fresh parsley 2 1/8 teaspoons dried oregano leaves 1 1/4 teaspoons dried basil leaves 1 3/4 teaspoons salt 1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook

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