Steve Hazhaij and Jamie Chabla, owner and chef at Tuscany Steakhouse, show their new take on surf and turf.
Seafood Linguine, from Tuscany Steakhouse
Mix the following in a large hot saute pan:
- 1/4 cup Virgin Olive Oil
- 1/2 cup White Wine
- l Glove of Minced Garlic
- Fresh Chopped Basil
- Fresh Chopped Italian Parsley
- Salt
- Black Pepper
- Crushed Red Pepper
- Fresh Tomato Sauce
All ingredients are sauteed together then add littleneck clams, shrimp, calamari, sea bass.
Heat, then pour over cooked linguini.
