is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
got this recipe from the Food TV channel. I made
it last week and it was delicious".
small onion, diced
3 cloves garlic, minced
2 Tblsp. olive oil
1 (28 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 uncooked lobster tail, cut into 1 inch pieces
1 lb. jumbo shrimp (about 22 to the pound),
shelled and deveined
1 squid, cleaned and cut into 1 inch pieces
1 Tblsp. freshly chopped basil (I used 1/2 fresh
basil and 1/2 fresh thyme)
Pinch red pepper flakes
1 lb. cooked linguini
1/4 cup freshly grated Parmigiano-Reggiano
a large sauté pan over medium high heat,
sauté onion and garlic in olive oil until
tomato purée and tomato paste. Simmer,
uncovered, for 20 minutes.
5 minutes, add shrimp.
another 2 minutes, add calamari. The
stew should be done in 2 minutes. Do not over
cook calamari or it will toughen.
basil and red pepper flakes.
over linguini and sprinkle with cheese.
6 - 8