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Vinsanto Ristorante – Linguine Vinsanto Seafood Marinara

December 1, 2008 by  
Filed under Food


When a restaurant operates on an essential motto of ambience, decadence and passion, you know its cuisine is something out of the ordinary. Vinsanto Ristorante offers this exquisite seafood pasta dish, guaranteed to tantalize the palate and make your guests beg for more. And if you don’t have time to make it, Vinsanto’s doors are open.

In a large skillet, heat one tablespoon of olive oil, then sauté the onion and garlic for two minutes. Add the saffron threads, fish broth, fresh chives, butter, chopped basil, dry white wine and heavy cream. Mix well, season and continue cooking over moderate heat for about eight minutes.

In a small skillet, heat the remaining oil and sauté the shrimp, scallops, squid, clams, and mussels for five to six minutes, or until cooked. Add the seafood to the sauce and simmer for three to four minutes. Sprinkle the fresh Italian parsley and add the hot-cooked linguine.

Makes 6 Servings

2 tbsp     olive oil
1 cup     onions, chopped
3 cloves     garlic, minced
1/2 cup     dry white wine
1/2 oz     fish broth
1 tbsp     fresh basil, chopped
1 tbsp     salt
3 tbsp     Italian parsley, chopped
1/4 cup     fresh chives, thinly sliced
3 cups     heavy cream (35 per cent)
1/2 tbsp    saffron threads
3 tbsp     butter
8 oz    shrimp, peeled and de-veined
8 oz     fresh bay scallops
1 dozen     hard-shell clams
1 lb     fresh squid
1 lb     mussels
1 lb     linguine, cooked and drained


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