1 lb linguini
1 tablespoon vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (see below)
4 cups marinara sauce (see below)
1/4 cup grated parmesan cheese
1 tablespoon parsley plus
1 teaspoon parsley
For garlic lemon butter :
1/2 cup butter, room temperature
2 teaspoons crushed garlic
1-1/2 teaspoons lemon juice
For marinara sauce:
3-1/2 tablespoon vegetable oil
8-1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 lb 4 ounce ) can crushed tomatoes
3-1/2 tablespoon minced fresh parsley
2-1/8 teaspoon dried oregano leaves
1-1/4 teaspoon dried basil leaves
13/4 teaspoon salt
1 whole bay leaf
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams; sauté 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.
For 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.
For 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 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 quarts