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Course : Entree
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Lanie's Seafood Linguine

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1/2 cup olive oil
  • 1/2 cup unsalted butter
  • 1 large onion chopped
  • 6 garlic cloves minced
  • rosemary & oregano
  • 28 oz. can tomatoes chopped
  • salt & pepper
  • 1 cup dry white wine
  • 1/2 c. parsley
  • cooked or raw shrimp, crab, lobster, scallops (whatever combination or just one - sometimes I buy the imitation crab)

PREPARATION:

In a skillet, heat butter and oil - saut&eacute onion and garlic until golden.

Add wine; cook until liquid has evaporated and vegetables are golden.

Reduce heat; add tomatoes, spices, salt and pepper.

Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).
Lanie's note: I like crab, shrimp and a can of lobster meat but basically any combination works.

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