Seafood dish is rich treat


March 03, 1993|By Rita Calvert | Rita Calvert,Contributing writer

This West Coast-style pasta dish showcases some of California's freshest products. Sauteed seafood gets a blanket of cream sauce rich with ricotta, basil and artichoke hearts and dotted with sweet red bell pepper flecks. This medley of confetti tops ribbons of linguine noodles.

A colorful pasta dish such as this needs nothing more as a partner than a simple salad tossed with your favorite piquant dressing. For dessert, save room for a slice of tangy citrus cake with flavors of either lemon or orange.

Items you should have in your pantry are: chicken broth, scallions, garlic, olive oil, basil (fresh or dried), salad greens and salad dressing.

Your 10-item-or-less shopping list:

12 ounces linguine

16-ounce container ricotta

6 ounce jar marinated artichoke hearts

1 1/2 pound combination of seafood shrimp, scallops and/or fish fillet)

1 medium red bell pepper

orange or lemon cake.

. Seafood linguine Sausalito

Serves 4.

12 ounces linguine

1/2 cups ricotta

1 cup chicken broth

2 scallions, finely sliced

2 cloves garlic, minced

1 tablespoon freshly chopped basil (or 1 teaspoon dried)

1 (6 ounce) jar marinated artichoke hearts, drained and coarselychopped

2 tablespoons olive oil

1 1/2 pound combination of your choice of medium shrimp (peeled), sea scallops and fish fillet (cut into 1/4 " cubes)

1 medium red bell pepper, cut into 1/4 -inch dice

Put water on to boil for linguine and cook linguine according to directions as soon as the water has reached a rolling boil. In a bowl, mix together ricotta, chicken broth, scallions, garlic, basil and artichoke hearts.

In a large skillet, heat olive oil until hot and add seafood. Saute quickly over high heat until shrimp just turn pink and scallops are no longer translucent. Remove to a platter and cover to keep warm. Reduce heat to medium and add red bell pepper to the same pan and saute about four minutes.

Add ricotta mixture to pan and heat quickly, stirring once.

Add seafood and hold on simmer until pasta is ready.

Drain pasta and place on platter. Toss with creamy seafood sauce and salt and pepper to taste.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.