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Linguine Seafood Supreme Recipe | |
Italian Seafood | |
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Ingredients:
1/2 lb. shrimp, shelled & deveined2 c. baby clams, canned or fresh 4 tbsp. butter 1 sm. onion, finely chopped 1 clove garlic, minced 1 tbsp flour 2 tsp Dkjon mustard 1/4 c. water 1/3 c. dry white wine Salt & pepper to taste 1/4 c. chopped parsley 10 oz. linquine
Directions:
Cook shrimp in boiling water until pink, about 3 minutes; remove and set aside. Drain off packing liquid from fresh or canned clams & set aside. Melt butter in saucepan. Saute onon & garlic until translucent. Add flour & mustard, stirring to blend well. Pour in reserved clam liquid, water, wine, salt, pepper & parsley. Cover & simmer for 10 minutes, stiring occasionally. Cook linquine in boiling, salted water following package directions, drain. Stir shrimp & clams into saucepan; simmer until heated thoroughly. Pour seafood mixture over linquine on heated serving platter, garnish with parsley & serve.You could probably substitute the seafood ingredients to come closer to the recipe you wanted.
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