| Linguine Guillo
Serves Four
Ingredients
4 ounces sea scallops
4 jumbo shrimp, peeled and de-veined
1 dozen mussels in shell
1 dozen clams in shell
3 cloves garlic, sliced
3 Tbl. extra virgin olive oil
1 cup finely diced fresh plum tomatoes
3/4 cup white wine
1/2 cup fish stock
Chopped fresh parsle to taste
Salt and fresh ground pepper to taste
Pinch red pepper
1 lb. linguine, cooked |  Photography by Elizabeth Glasgow |
Method
In a sauté pan, add garlic and olive oil on high heat. Once garlic is golden, add scallops and shrimp, and sear; then add diced plum tomatoes and parsley. Add white wine and cook until reduced by half. Add clams, mussels and fish stock; season to taste with salt, pepper and red pepper. Let simmer for about 5 minute. Toss with cooked linguine and garnish with parsley.
Courtesy of Lucy & Michael Domingo of Café Il Villaggio, located at 35 Deer Park Avenue, Babylon. 631-422-7037.
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