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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LINGUINE FRUTTI DI MARE

From: Michele Savoia, Executive Chef -- DISH OSTERIA
Primary category: Steel City Chefs

Linguine with shrimps, scallops, calamari, mussels and clams in a white wine sauce with extra virgin olive oil, garlic, parsley and cherry tomatoes.

Ingredients
Linguini
3 Shrimps
2 Scallops
3 Calamari tubes and tentacles cut in strips
3 Prince Edward Island mussels
3 Little neck clams
Garlic
Parsley
4 Cherry tomatoes, halved
Extra virgin olive oil
White wine
Salt
Pepper
Preparation
Bring a pot of water to boil and cook linguine al dente. Taste pasta; don't follow instruction on a box. Most of the time you will end up with overcooked pasta.
In a medium saute pan pour some extra virgin olive oil, make it hot not smoky and then add the garlic and the seafood. When garlic starts to become golden, add the cherry tomatoes, parsley and the wine.
Cook for about 5 minutes covering the pan with a lid.
When mussels and clams are open set all seafood aside.
When pasta is cooked ,drain, put it in a mixing ball, add the sauce from the pan and mix well with a pair of tongs. Put in a plate, add the seafood, a good drizzle of extra virgin and some more parsley.

ingredients(s): calamari tubes, linguine, mussel, scallop, shrimp,

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