Bennigan's Linguini Diablo With Two Sauces

Directions

1. Cook linguini 8 to 10 min; drain well. Rinse and fold in vegetable oil to prevent sticking.
2. Place Garlic Lemon Butter in a large saute/fry pan over medium-high heat. When butter begins to sizzle, add in shrimp, scallops and clams and saute/fry for 5 min.
3. Place Marinara Sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add in linguini and toss till noodles are well covered with sauce. Continue to cook for additional 2 min.
4. Pour pasta into a large bowl and sprinkle proportionately with Parmesan cheese and parsley to garnish.
5. For Garlic Lemon Butter: Place butter in mixing bowl; cream with electric mixer. Add in garlic and lemon juice, continue mixing till smooth. Cover and chill till needed.
6. For Marinara Sauce: In large saucepan, heat oil over medium heat till warm. Add in onions. Cook, stirring frequently till onions start to become limp and are clear, about 5 min. Add in garlic; cook 2 min, stirring constantly. Add in remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 min. Once cooked, remove bay leaf. (Makes 3 qts)
7. This recipe yields 4 servings.
8. NOTES : From Bennigan's International Cookbook - "Escape From the Everyday Cookbook"