Seafood Ecstasy
Servings: 6-8
Ingredients:
1 lb peeled jumbo shrimp (16-20 to the lb)
3 doz. black mussels, scrubbed clean
2 lrg cloves of garlic, pureed
12 lrg tomatoes, diced
2 cups shrimp or lobster stock
fresh basil and oregano, to taste
salt and pepper, to taste
1 cup dry white wine
2 lbs linguine
Saute the diced tomatoes and pureed garlic in olive oil for 5 minutes;
add the herbs and the stock. Let this reduce for 10 minutes and then
add the wine and seafood. Simmer until the mussels pop open, then
remove the seafood and keep it warm.
Arrange the linguine in pasta bowls. Ladle the sauce on and arrange
the seafood on top. Garnish with fresh chopped basil and Parmesan
cheese, then enjoy with good Italian bread and a glass of wine. Mangia!
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