July 11, 2010

PENNE FISHERMAN'S STYLE


Printed from COOKS.COM


□   1/3 c. olive oil
□   3 cloves garlic, halved
□   1/2 lb. shrimp, shelled
□   1/2 lb. bay scallops
□   2 tsp. salt
□   Ground black pepper to taste
□   2 tbsp. chopped parsley
□   1 lg. can Italian plum tomatoes
□   5-6 basil leaves, chopped
□   1/4 c. dry sherry
□   1 lb. penne
□   3 tbsp. salt
□   Pasta



Saute garlic in oil, discard when browned. Add shrimp, scallops, salt, pepper and 1 tablespoon parsley. Simmer for 5 minutes. Process tomatoes in blender; add to skillet, bring to a boil; simmer slowly for 25 minutes. Add basil and sherry, simmer for 3 more minutes. Turn off flame and let stand.Cook pasta "al dente", drain thoroughly and place into large serving bowl. Add generous amount of sauce, more black pepper, toss well. Add more sauce; place shrimp and scallops on top, sprinkle with remaining parsley. Serve immediately. Serves 4.

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