Broadway Diner: Broadway festival (seafood pasta)

  • Preparation Time35 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
350g linguini
4 (150g) lobster tails, each cut in half, shells on
250ml olive oil
300g large sea scallops
8 jumbo prawns, peeled and deveined
75g onion, diced
10g garlic, sliced
12 mussels, scrubbed and bearded
12 cherrystone clams, scrubbed
120ml white wine
800g tinned crushed tomatoes
150g ripe tomatoes, diced
10g coarsely chopped fresh basil leaves
5g freshly chopped oregano leaves
1 tsp salt
2 tbsp ground black pepper
250ml chicken stock
175g calamari (tubes only), cut into rings
35g grated romano cheese
1) Bring a large pan of salted water to a boil. Add the linguini and cook according to the package directions or until al dente, about 10 minutes. Drain and set aside.

2) In a large frying pan over a medium-high heat saute the lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute the scallops, 2 minutes on each side, remove and set aside. Saute the prawns (1 minute on each side) remove and place on the side.

3) In the same pan saute the onions, garlic, mussels and clams stirring constantly for 3 minutes. Add the white wine and reduce for 1 minute. Remove and discard any shellfish that do not open.

4) Add the tin of tomatoes, fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes.

5) Add the linguini and grated cheese and toss the mixture well until the pasta is coated with sauce. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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