Fill a large pot with water to cook the linguini; bring to a boil.
Meanwhile, heat olive oil in a skillet. Add garlic, red pepper, and
chicken base.
Add white wine, minced parsley and water. Stir in chopped
tomatoes and scallops. After a few minutes, add shrimp. Add
butter and margarine. Bring sauce to rapid boil. Simmer about 10
minutes uncovered or until seafood is cooked.
While sauce is simmering, cook linguini. Drain; add to the sauce.
Heat thoroughly. Garnish with parsley springs.
Originally Submitted
8/15/2011
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