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Ingredientes
- 1/4 c. extra virgin olive oil
- 1/2 tbsp. chopped garlic
- 1/2 c. minced sweet red peppers
- 32 ounce. crushed tomatoes
- 1 tbsp. minced parsley
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon grnd pepper
- 2 teaspoon oregano
- 1/4 c. brandy
- 1 1/2 lbs. linguine, cooked al dente
- 1 doz. fresh mushrooms or possibly combination of mussels, shrimp, lobster and scallops, liquid removed
Direcciones
- 1. Heat oil in heavy skillet. Add in garlic and peppers and cook over medium heat till peppers are soft.
- 2. Add in remaining ingredients except brandy. Bring to a boil, reduce heat and simmer uncovered 30 min.
- 3. Add in brandy and return to a boil. Simmer 5 min. Can be made ahead to this point and refrigerated.
- 4. Return sauce to slow boil. Top with shellfish. Cover and simmer till mussels open and shrimp is pink, about 10 min.
- 5. Dish sauce over pasta. Top with shellfish. Serve with freshly grated Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 49 | 18% |
| Total Fat 5.58g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 361mg | 10% |
| Total Carbs 46.11g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.75g | 3% |
| Protein 8.64g | 14% |
