Ingredients Jump to Instructions ↓

  1. 350g linguini

  2. 4 (150g) lobster tails, each cut into half's, shells on

  3. 250ml olive oil

  4. 300g large sea scallops

  5. 8 jumbo prawns, peeled and deveined

  6. 75g onion, diced

  7. 10g garlic, sliced

  8. 12 mussels, scrubbed and bearded

  9. 12 cherrystone clams, scrubbed

  10. 120ml white wine

  11. 150g ripe tomatoes, diced

  12. 800g tinned crushed tomatoes

  13. 10g coarsely chopped fresh basil leaves

  14. 5g freshly chopped oregano leaves

  15. 1 tsp. salt

  16. 2 tbsp. ground black pepper

  17. 250ml chicken stock

  18. 175g calamari (tubes only), cut into rings

  19. 35g grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Broadway diner - broadway festival (seafood pasta)

  2. 1) Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.

  3. In a large frying pan over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute prawns, 1 minute on each side, remove and place on the side.

  4. In the same pan saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open.

  5. Add the tin of tomatoes, fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce. Serve immediately.

  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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