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Linguine Pescatore

La Strada - Las Vegas

3/4 Tbs. garlic, chopped
3/4 oz. olive oil
1/4 cup white wine
3 oz. tomatoes, chopped
6 baby clams in the shell
3 mussels to the shell
1 cup clam juice
1/2 cup calamari ring
3 medium shrimp
4 large bay scallops
1 Tbs. basil, chopped
1 Tbs. butter (optional)
1/4 lb. linguine noddles
salt and pepper to taste


Saute garlic in olive oil until it's brown. Add white wine. Chook 30 seconds more, until wine is reduced. Add tomatoes, clams, mussels and clam juice. Cook 3 or 4 minutes on medium heat.

Add calamari rings, shrimp, scallops, basil, butter, and salt and pepper to taste. Cook 1 mimute on high heat or until seafood is done.

Cook linguine. Place on plate. Cover with seafood mixture.

Serve 1

Courtesy of Chef Diane McGuire at La Strada in Las Vegas.

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