SEAFOOD CATIZONE

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Reference:

Bon App�tit, December 1990

Prep:

Active time: 1 1/2 hr Start to finish: 2 1/2 hr (includes making broth)

Servings:

4 first- or 2 main-course servings.

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Submitted by:

Foodie

Ingredients

tbsp (1/4 stick) butter

tbsp olive oil

tbsp minced garlic

tsp dried basil, crumbled

tsp fennel seeds, crushed

1/2

pound medium uncooked shrimp, peeled, deveined

1/2

pound scallops

ounces linguine, freshly cooked

1/3

cup grated Parmesan

Additional grated Parmesan

Directions

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add garlic, basil and fennel and sauté 1 minute. Add shrimp and scallops and sauté until both are just opaque, about 4 minutes.

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Place linguine in bowl. Toss with remaining 2 tablespoons oil. Pour sauce over linguine and toss. Add 1/3 cup Parmesan and toss again. Pass additional Parmesan separately.

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