Copycat Restaurant Recipes -

Bennigan's Linguini Diablo recipe

• 1 lb linguini
• 1 tbsp vegetable oil
• 12 scallops
• 10 large shrimp, peeled and deveined
• 8 clams
• 1/3 cup garlic lemon butter (see below)
• 4 cups marinara sauce (see below)
• ¼ cup grated parmesan cheese
• 1 tbsp parsley plus
• 1 tspn parsley
  for garlic lemon butter :
• ½ cup butter, room temperature
• 2 tspn crushed garlic
• 1 ½ tspn lemon juice
  for marinara sauce:
• 3 ½ tbsp vegetable oil
• 8 ½ oz diced yellow onions
• 1 tbsp chopped garlic
• 1 (6 lb 4 oz ) can crushed tomatoes
• 3 ½ tbsp minced fresh parsley
• 2 1/8 tspn dried oregano leaves
• 1¼ tspn dried basil leaves
• 1¾ tspn salt
• 1 whole bay leaf

1. Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.
2. When butter begins to sizzle, add shrimp, scallops and clams; sauté for 5 minutes.
3. Place marinara sauce in the pan and bring sauce to a boil. Flip the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.
4. For garlic lemon butter : Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and refrigerate until needed.
5. For Marinara sauce : In 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. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan; stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 qt.