Seafood Catizone Recipe
- 2 tablespoons (1/4 stick) butter
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil, crumbled
- 1 teaspoon fennel seeds, crushed
- 1/2 pound medium uncooked shrimp, peeled, deveined
- 1/2 pound scallops
- 8 ounces linguine, freshly cooked
- 1/3 cup grated Parmesan
- Additional grated Parmesan
- 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.
- 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.
