Broadway Diner - Broadway Festival (Seafood Pasta)

Name: Broadway Diner - Broadway Festival (Seafood Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound linguini; 4 (5-ounce) lobster tails, each cut into half's, shells on; 1 cup olive oil; 10 ounces large sea scallops; 8 (U-12) jumbo shrimp, peeled and deveined; 1/2 medium-sized onion, peeled and diced; 10 cloves garlic, sliced; 12 mussels, scrubbed and bearded; 12 cherrystone clams, scrubbed; 1/2 cup white wine; 2 large ripe tomatoes, diced; 28 -ounce can crushed tomatoes; 4 tablespoons coarsely chopped fresh basil leaves; 2 tablespoons freshly chopped oregano leaves; 1 teaspoon salt; 2 tablespoons ground black pepper; 1 cup chicken stock; 6 ounces calamari (tubes only), cut into rings; 1/3 cup grated Romano cheese

Servings: persons

3/4 pound linguini
4 (5-ounce) lobster tails, each cut into half's, shells on
1 cup olive oil
10 ounces large sea scallops
8 (U-12) jumbo shrimp, peeled and deveined
1/2 medium-sized onion, peeled and diced
10 cloves garlic, sliced
12 mussels, scrubbed and bearded
12 cherrystone clams, scrubbed
1/2 cup white wine
2 large ripe tomatoes, diced
28 -ounce can crushed tomatoes
4 tablespoons coarsely chopped fresh basil leaves
2 tablespoons freshly chopped oregano leaves
1 teaspoon salt
2 tablespoons ground black pepper
1 cup chicken stock
6 ounces calamari (tubes only), cut into rings
1/3 cup grated Romano cheese

1
Bring a large pot of salted water to a boil.
2
Add linguini and cook according to the package directions or until al dente, about 10 minutes.
3
Drain.
4
Set aside.
5
In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside.
6
Saute scallops, 2 minutes on each side, remove and set aside.
7
Saute shrimp, 1 minute on each side, remove and place on the side.
8
In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes.
9
Add white wine and reduce for 1 minute.
10
Remove and discard any shellfish that do not open.
11
Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes.
12
Add linguini and grated cheese and tossing mixture until coated with sauce.
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pound linguini, 4 (5-ounce) lobster tails, each cut into half's, shells on, 1 cup olive oil, 10 ounces large sea scallops, and more.

Yes, Broadway Diner - Broadway Festival (Seafood Pasta) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!