From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 2 tablespoons olive oil
  • 1/2 cup onion, finely chopped
  • 1 (2-pound, 3-ounce) can Italian plum tomatoes
  • 1 teaspoon dried basil
  • Salt and pepper
  • 1 cup whipping cream
  • 2 pinches cayenne pepper
  • 3/4 pound cooked shellfish (use any combination of shrimp, scallops, crab and lobster meat)
  • 1 pound linguine

In a large saucepan, heat oil, add onions, and saute until tender.

Drain canned tomatoes and chop.  Add chopped tomatoes to onion and season with basil, salt and pepper.  Bring mixture to a boil.  Cover and simmer for 30 minutes.  Remove from heat and cool.

In a food processor or blender, puree cooled tomato mixture until smooth.  Return puree to saucepan and add cream.  Simmer tomato puree, stirring frequently, for 15 minutes until sauce is slightly reduced.

Stir in cayenne and cooked seafood.  Adjust seasonings and simmer for 5 minutes.

While finishing final preparation of sauce, boil pasta according to package directions.  Drain well.  Transfer pasta to serving dish, and top with sauce.  Toss well and serve.

SERVES: 4 - 6

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