Recipe: Seduction Linguine (using shrimp, brandy, cream and tomatoes)

SEDUCTION LINGUINE

"Tony created this simple, luscious dish for his wife Carol one sunny afternoon when their girls were away. It works like a charm, especially when served with a bottle of dry white wine."

1/4 cup olive oil
2 garlic cloves cut in half
2 medium yellow bell peppers, seeded and sliced
5 to 7 tablespoons all-purpose flour
12 large raw shrimp, shelled and deveined
12 scallops
1/4 cup brandy
2 tablespoons water
2 medium tomatoes, peeled, seeded, and diced
1 pound dry linguine
1/4 cup light cream
Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley or fresh basil

Bring a large saucepan of salted water to a boil. Add the linguine, stir, and continue boiling until the linguine is firm-tender, about 10 minutes, or according to package directions. Drain the linguine, shaking off the liquid.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, 1-2 minutes; remove and discard the garlic.

Add the peppers to the skillet and saute until tender, about 5 minutes; remove the peppers and set aside.

Reduce the heat to medium-low. Put the flour on a plate. Lightly dredge the shrimp and scallops in the flour. Add the shrimp to the skillet and saute until they turn pink and curl, about 10 minutes; remove the shrimp and set aside.

Add the scallops to the skillet and fry until just opaque, about 1 1/2 minutes on each side; remove the scallops and set aside.

Increase the heat to high. Add the brandy to the skillet and bubble until reduced by half.

Stir the tomatoes and a couple of tablespoons water into the skillet and leave the sauce to bubble a couple of minutes longer.

Reduce the heat under the sauce to low. Return the peppers, shrimp, and scallops to the sauce and warm through gently. Stir in the cream and take off the heat. Season to taste with salt and pepper.

Stir the linguine into the sauce and sprinkle with the parsley or basil.

Makes 4-6 servings
Source: Tony Casillo's Family Cookbook by Tony Casillo