Pasta,
Seafood and Eggs:
Linguine
with Tomato-Seafood Sauce
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
2
tablespoons olive oil
1/2
cup onion, finely chopped
1
(2-pound, 3-ounce) can Italian plum tomatoes
1
teaspoon dried basil
Salt
and pepper
1
cup whipping cream
2
pinches cayenne pepper
3/4
pound cooked shellfish (use any combination of shrimp, scallops, crab and
lobster meat)
1
pound linguine
TO
PREPARE:
In a large saucepan, heat
oil, add onions, and sauté until tender.
Drain canned tomatoes and
chop. Add chopped tomatoes to onion and season with basil, salt and
pepper. Bring mixture to a boil. Cover and simmer for 30 minutes.
Remove from heat and cool.
In a food processor or blender,
purée cooled tomato mixture until smooth. Return purée
to saucepan and add cream. Simmer tomato purée, stirring frequently,
for 15 minutes until sauce is slightly reduced.
Stir in cayenne and cooked
seafood. Adjust seasonings and simmer for 5 minutes.
While finishing final preparation
of sauce, boil pasta according to package directions. Drain well.
Transfer pasta to serving dish, and top with sauce. Toss well and
serve.
SERVES
4 to 6
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
To purchase copies of From
Portland's Palate, call the Junior League of Portland, Oregon
at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
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Portland's Palate, are returned to the community.
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