directions
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1
In 8-quart saucepan, saute 6 cloves garlic in oil until golden
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2
Add the tomatoes, sugar, basil and pepper
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3
Simmer uncovered over low heat for 1 to 1-1/2 hours
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4
Make vermicelli and set aside
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5
In large skillet, saute 4 cloves garlic in oil over medium heat for 2 minutes
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6
Add shrimp and scallops and saute for 3 minutes or until shrimp are pink and scallops opaque
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7
Do not overcook
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8
Meanwhile, cook vermicelli until al dente, drain and place in a heated serving dish
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9
Finally, add seafood to tomato sauce
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10
Heat through, about 1-2 minutes
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11
Pour sauce over pasta and serve with Parmesan cheese.
SEAFOOD PASTA EXTRAORDINAIRE
ingredients
- TOMATO SAUCE
- 6 cloves garlic, minced
- 3 tablespoons olive oil
- 4 (28 ounce) cans stewed Italian tomatoes, crushed
- 2 tablespoons sugar
- 1 cup fresh basil, minced
- 1/4 teaspoon ground white pepper
- 1 full load of pasta dough made into vermicelli
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound large fresh shrimp, peeled and de-veined
- 1 pound sea scallops, muscle removed
- freshly grated Parmesan cheese (optional)