| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 35 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound linguini
- Four 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
Instructions
- Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.
- In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. 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. Add linguini and grated cheese and tossing mixture until coated with sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1268 |
| Total Fat | 63 g |
| Saturated Fat | 11 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 73 g |
| Cholesterol | 351 mg |
| Sodium | 2079 mg |
Reviews
Great dish, but print out the recipe and “tweak” it while watching the video on “YouTube.” The way Chef George does it for Guy is not the same as on the recipe. I have done it both ways and like the “Live” version better that the studio. I also leave out the Lobsta’ and have them some other time. Add some more shrimp to make up the difference. Enjoy!
I was worried that some of the ingredients would be too much, like 12 cloves of garlic and a cup of olive oil. Nope. My family raved about the dish. I have been trying to find a good seafood pasta dish for a long time. I found it. This is it. I will be making this for as long as I can cook. Fantastic. I chopped everything and got it all organized before I started. When that done it was a snap to throw together.
My entire family thought it delicious! Cooking each shellfish separately, but in the same pan,removing them and then putting them back in the pan near the end, made the juices meld together without overcooking the shellfish. Wonderful! Instead of scallops I used cod, cut into bite sized pieces. I used enough cod to make up for my lack of mussels, scallops and squid. Instead of a white wine, I used a medium dry sherry and parmesan for the cheese. Sheer perfection. Not a bit leftover!
I love Broadway Diner. I now go at least once a week. I haven’t tried this recipe (will soon, but I love all of the food and service I had at the diner.
This is so good we go back from Ohio every year just to go to the broadway Diner. It is exceptional!!!!!!
Small edits and an addition: “…However, unlike her (or him, I thought the servers were just as great as the food and really enjoyed my experience at the Broadway Diner. I’ll definitely be back again!” — Sorry, too little caffeine this morning, lol…and I forgot to mention the Seafood Bisque, which was full of flavor and a very fine first course!
Not quite what I expected. The diner looked ok but the servers were a turn off. I had to remember what city I was in. However, I ordered the Broadway Festival. It was tasty. However, being located in the Washington, DC area I would not make the hour drive and pay tolls to revisit the diner. I will closely watch Guy’s response to his food tasting from now on.
Made this for the first time last night, my wife loved it!! Get some nice bread to soak up the sauce, Lobsters are cheap here in Maine (3.99lb but I will leave them out next time as their delicate flavor is lost, my wife said add more shrimp please. Loved “Uncle Guss” on the show when they aired this recipe.
This is Chef George here and just want to clarify in the recipe for the Broadway Festival that you put the fresh tomatoes in at the same time as the can tomatoes. Thanks for your feedback and sorry for the confusion. www.broadwaydiner1.com
This is what I was looking for. I couldn’t afford all the ingreds., but did use mussels, scallops, shrimp and few clams. Might only use mussels and clams next time (we are partial to those) Nevertheless, it was great.
For other reviewer– the crushed tomatoes ARE listed in ingreds and it should read the same in the directions (crushed instead of fresh), BUT the tomatoes go in w/some other ingreds. after you saute the onion/garlic and have already added the wine and let it simmer down a bit.
For other reviewer– the crushed tomatoes ARE listed in ingreds and it should read the same in the directions (crushed instead of fresh), BUT the tomatoes go in w/some other ingreds. after you saute the onion/garlic and have already added the wine and let it simmer down a bit.