Linguini Allo Scoglio

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 unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty!

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Clean seafood.
  • - de-vein shirmp, remove tails if desired.
  • - wash/trim scallops.
  • - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
  • Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent.
  • Add white wine, clam juice, mussels, and clams.
  • Cover and steam until mussels and clams open.
  • Remove mussels and clams, cover, set aside and keep warm.
  • Add shrimp and scallops to pan, saute unil cooked.
  • Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm.
  • Add marinara sauce to pan, heat until bubbly.
  • Add cooked seafood back into pan, heat briefly.
  • Poor over cooked linguini.
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@debw1
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@debw1
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"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 unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty!"
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  1. debw1
    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 unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty!
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