This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was inedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala restaurant style), but easily double, tripled, etc. and oh so tasty!

Ingredients

1 serv.

garlic clove↗1⁄2
leaves fresh slightly chopped basil2
olive oil↗2 teaspoons
white wine↗1 ounce
clam juice↗1 ounce
salt and pepper
marinara sauce (sweet and or simple)↗1 cup
mussels↗3
shrimp↗3
littleneck clams↗6
large scallops↗3
red chili pepper flakes↗1⁄8 teaspoon
linguine (cooked)↗1 cup

Step-by-step instructions

1
Clean seafood.
2
Devein shrimp, remove tails if desired.
3
Wash/trim scallops.
4
Thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
5
Sauté garlic in olive oil until transparent.
6
Add basil, white wine, clam juice, mussels, clams, shrimp, scallops, and red chili pepper.
7
Cover and steam until shrimp and scallops are cooked and mussels and clams open.
8
Add marinara sauce, heat until bubbly.
9
Pour over cooked linguini.

Source: food.com

Original recipe ↗

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