Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Pasta with Shellfish


1/4 cup butter
1/4 cup olive oil
1 cup dry white wine
6 to 12 large garlic cloves, minced
1 tsp. crushed rosemary
1 pinch of oregano
1 (28 oz.) can drained Italian tomatoes, chopped

SPICY TOMATO SAUCE:
2 large onions, chopped
3 cup various shellfish (shrimps, scallops, crabs, lobster, etc.)
1/2 cup minced parsley
1/2 tsp. sugar
Salt & pepper

Put butter and olive oil in large skillet over medium-high heat until butter melts and bubbles. Add wine, garlic, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown. Reduce heat to medium and add tomatoes, sauce, shellfish, parsley, sugar and salt and pepper to taste. Cook until seafood is cooked. Serve over hot pasta.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.