LINGUINE FRUTTI DI MARE - KCTV5

LINGUINE FRUTTI DI MARE

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FAIRWAY, KS (KCTV) -

LINGUINE FRUTTI DI MARE (for 2)

Courtesy of Garozzo's

 

INGREDIENTS:

½ lb linguine, cooked al dente

½ lb peeled and deveined shrimp (about 6-8)

½ cup Roma tomatoes, diced

½ lb medium/large scallops

1 ½ cups sliced mushrooms

1 8 oz. can chopped clams with juice

1 cup chicken broth

1 tsp chopped fresh garlic

1 tbsp butter

Salt & pepper to taste

Chopped parsley for garnish

2 cups Béchamel sauce

 

BECHAMEL INGREDIENTS:

1 qt whole milk

1 stick butter

1 cup flour

1 tbsp chicken base

1 tsp granulated white pepper

 

DIRECTIONS (for Béchamel):

In medium sauce pan, heat butter over medium heat. Once butter is melted add flour and stir until thickened. Add milk, chicken base, and pepper and heat over low heat until sauce thickens. Remove from heat.

DIRECTIONS:

In a large skillet heat butter over medium heat. Add mushrooms and tomatoes and cook for two minutes. Add garlic and salt & pepper. Add shrimp, scallops and clams and cook until shrimp are pink. Add béchamel sauce and chicken broth and let simmer for a minute. Add pasta and heat through. Garnish with chopped parsley.

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