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Linguine pescadoro

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Everyone wants to "know a guy" when it comes to obtaining quality seafood at an affordable price. We're lucky we live near the water and we can get seafood on a whim. My boss at work (the place I have to go 8-5 to afford my culinary lifestyle) "knows a guy" who sells him fresh seafood. His business is Ronnie C.'s Seafood Company, but he isn't listed in the yellow pages and he doesn't have a store.  He sells his seafood to his friends and family, who in turn sell it to their friends.  My boss sometimes has an upcharge, but not for me (or so I'm led to believe). I recently bought 4 lbs of sea scallops for $8.50 each. Is that a bargain? Probably not if I bought them in the grocery store, where they'd be the size of a quarter. But for these golfball-sized scallops I have no qualms about paying $8.50. I froze them and I have a few recipe ideas on the horizon.

Linguine Pescadoro
by Katie Sechrist

I usually sauté scallops with bacon, with garlic butter, or with curry. I wanted to try something more filling; more like a main dish. I found this recipe for Linguine Pescadoro from AllRecipes.com.

With a few adjustments, this recipe was a huge success at my dinner table! One of the best things about it was the lack of prep work. No chopping, peeling, grating, washing, etc. As long as you purchase your shrimp raw, peeled and deveined with tails off, this will take all of 5 minutes to dump in a pan. You can kick back on your porch with a glass of wine for 30 minutes while dinner cooks itself.

Linguine Pescadoro

16 oz linguini noodles
2 tablespoons olive oil
2 spoonfuls crushed garlic
1 teaspoon each of oregano, basil and parsley
¼ teaspoon red pepper flakes
¾ teaspoon thyme
28 oz can crushed tomatoes
28 oz can whole peeled tomatoes
¼ teaspoon sea salt
1 6.5-oz can chopped clam (with juice)
2 10-oz cans whole baby clams (save juice from 1)
1 lb scallops
14 oz medium raw shrimp (tail off, peeled and deveined)

Start a large pot of salted water to boil. Cook linguine according to box directions.

Lightly sauté garlic in olive oil. Quickly add dry spices, stirring quickly to avoid burning. This awakens flavors in dry spices. Immediately add both cans tomatoes, and juice from 2 cans of clams. Stir well, then add salt. Simmer for 25 minutes until some of the liquid cooks off. Add clams, scallops and shrimp, then cook about 7 minutes, or until your giant, massive sea scallops are cooked through. Serve over linguine noodles.

Side suggestion: Cheese Focaccia bread with butter and fresh basil, lightly toasted.

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