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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty! Ingredients:
1/2 garlic clove |
2 leaves fresh slightly chopped basil |
2 teaspoons olive oil |
1 ounce white wine |
1 ounce clam juice |
salt and pepper |
1 cup marinara sauce (sweet and or simple) |
3 mussels |
3 shrimp |
6 littleneck clams |
3 large scallops |
1/8 teaspoon red chili pepper flakes |
1 cup linguine (cooked) |
Directions:
1. Clean seafood.
2. - de-vein shirmp, remove tails if desired.
3. - wash/trim scallops.
4. - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
5. Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent.
6. Add white wine, clam juice, mussels, and clams.
7. Cover and steam until mussels and clams open.
8. Remove mussels and clams, cover, set aside and keep warm.
9. Add shrimp and scallops to pan, saute unil cooked.
10. Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm.
11. Add marinara sauce to pan, heat until bubbly.
12. Add cooked seafood back into pan, heat briefly.
13. Poor over cooked linguini.
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