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Bennigan's Linguini Diablo with Two Sauces


Garlic Lemon Butter:

Marinara Sauce:

  1. 3 1/2 tablespoons vegetable oil
  2. 8 1/2 ounces diced yellow onions
  3. 1 tablespoon chopped garlic
  4. 1 (6 pound 4 ounce) can crushed tomatoes
  5. 3 1/2 tablespoons minced fresh parsley
  6. 2 1/8 teaspoons dried oregano leaves
  7. 1 1/4 teaspoons dried basil leaves
  8. 1 3/4 teaspoons salt
  9. 1 whole bay leaf


  1. Garlic Lemon Butter:
  2. Place butter in mixing bowl; cream with electric mixer.
  3. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.
  4. Marinara Sauce: I
  5. n large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes.
  6. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.
  7. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.
  8. Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking.
  9. Place garlic lemon butter in a large sauté pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.
  10. Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients.
  11. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.
  12. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.
  13. Recipe serves 4.

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