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Bennigan's Linguini Diablo
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A copycat recipe for the now defunct Bennigan's restaurant's popular linguine diablo. Made with a trio of seafood (shrimp, scallops, and clams) and homemade marinara and garlic lemon butter sauces. Served with linguine pasta.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound linguini pasta
1 tablespoon vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (below)
4 cups marinara sauce (below)
1/4 cup grated Parmesan cheese
1 tablespoon parsley PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon parsley
Garlic Lemon Butter
1/2 cup butter, at room temperature
2 teaspoons crushed garlic
1 1/2 teaspoon lemon juice
Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 can (6 lb. 4 oz. size) crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 3/4 teaspoon salt
1 whole bay leaf
directions
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large saute pan over medium-high heat.
When butter begins to sizzle, add shrimp, scallops and clams; saute for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Flip the mixture 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.
Garlic Lemon Butter: 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: 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 qt.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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