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3 onions, chopped
3 large garlic cloves, chopped find
l/4 cup olive oil
3/4 lb. mushrooms, trimmed and sliced thin
two 28-oz. cans plum tomatoes, drained and chopped
a 28-oz. can tomato puree
l tbsp. tomato paste
3/4 cup dry red wine
2 tsp. dried oregano
2 tsp. dried tarragon
l tsp. sugar
l/2 stick unsalted butter
l lb. scallops
l lb. med. shrimp, shelled
l lb. mussels, scrubbed and beards pulled off
l/2 cup dry vermouth
l lb. linguine, cooked
In a kettle cook the onions and garlic in the oil over mod. heat,
stirring occasionally, until the vegetables begin to brown, add the
mushrooms and cook the mixture, stirring, until the mushrooms are
tender. Add the tomatoes, tomato puree, tomato paste, wine, oregano,
basil, tarragon, sugar and s&p to taste and simmer the sauce, un-
covered, stirring occasionally, for 2 hrs. In a large deep skillet
heat the butter over mod-high heat until the foam subsides and in
it saute the scallops, shrimp and mussels, stirring for 5 mins. Add
the vermouth and boil the mixture, stirring, for 2 mins. Discard any
unopened mussels and add the seafood with the liquid to the tomato
sauce. Simmer the seafood marinara for l minute and add s&p to taste
Serve the seafood marinara over the cooked linguine.
Serves 6.

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