RisaG posted 02-19-99
Exported from MasterCook *
Linguine a'la Frank Sinatra (adapted)
Recipe By : Unknown Restaurant/Unknown Chef/Freehold, NJ
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
4 cloves garlic -- coarsely chopped
1/2 lb. linguine or spaghettini
3/4 lb. medium shrimp -- peeled and deveined
3/4 lb. sea scallops -- washed and dried
salt and pepper -- to taste
Heat a small pan on medium heat. When hot, add olive oil and garlic and cook until the garlic is lightly golden. Watch it carefully so the garlic doesn't burn. Remove from heat when golden. Remove garlic from oil and set aside. Do not throw out the oil.
Put up a pot of water to boil. When at a rolling boil, add 1 tbsp. salt and lower the heat a bit. Add the linguine and cook according to package directions.
Meanwhile, preheat a nonstick skillet over medium-high heat. Add garlic infused oil. Let it heat a bit and then add the shrimp. Cook on one side until pink. Turn shrimp over and add the scallops. Cook until the scallops are opaque and the shrimp is pink and curled up. Remove from pan. Set aside.
When pasta is al dente, or the way you like it, add the pasta to the pan. Add the seafood and reserved garlic and heat for one moment. Serve with parmesan cheese on the side and some hot bread or breadsticks.