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Ingredientes
- 3 onions, minced
- 3 lg. cloves garlic, minced
- 1/4 c. extra virgin olive oil
- 3/4 pound mushrooms, sliced thin
- 2 lg. c. plum tomatoes, liquid removed & minced
- 1 lg. c. tomato puree
- 1 tbsp. tomato paste
- 3/4 c. dry red wine
- 2 teaspoon oregano
- 2 teaspoon basil
- 1/2 teaspoon tarragon
- 1 tbsp. sugar
- 1/2 stick melted butter
- 1 pound can scallops, shrimp shelled, mussels cleaned, lobster meat cooked
- 1/2 c. dry vermouth
- 1 pound linguine, cooked
Direcciones
- In large kettle brown onions and garlic in extra virgin olive oil till soft. Add in mushrooms, cook till soft. Add in plum tomatoes, puree paste, wine and spices. Simmer 2 hrs in covered pan, stirring occasionally.
- 10 min before serving: In large deep skillet, heat butter, in it saute/fry all the fish for 5 min. Add in vermouth and boil the mix for 2 min. Throw away any unopened mussels. Add in seafood with liquid to tomato sauce. Simmer all for 1 minute. Serve over cooked linguine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 10 servings | |
| Calories 313 | |
| Calories from Fat 96 | 31% |
| Total Fat 10.95g | 14% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 153mg | 6% |
| Potassium 472mg | 13% |
| Total Carbs 43.47g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.52g | 4% |
| Protein 8.13g | 13% |
