Recipe for Vinny Testa's Restaurant Zuppe Pe Di Pesce from the Restaurant section.
Vinny Testa's Restaurant Zuppe pe di PescePosted by LladyRusty at recipegoldmine.com Sep 26 2002 12:56:17 Source: Executive chef Peter Godsell, Vinny Testa's Restaurant Wynnewood, PA - Fox Is Cooking Philadelphia 2 ounces saffron oil
5 lobsters
9 clams
2 teaspoons garlic
Pinch crushed red pepper
15 mussels
4 shrimp
12 ounces plum tomatoes
6 ounces Italian parsley
1 pinch salt
Linguine Heat oil in saut? pan. Add lobster (shell side down,) and clams. Cook until lobster shell begins to turn red and meat in tail section begins to firm up. Turn lobster over and add garlic. When garlic becomes translucent, add muscles, shrimp and tomatoes. Toss gently together with salt and cover. Heat linguine in boiling water and drain well. Place in the center of a 15-inch platter. When clams and mussels open, sprinkle Italian parsley and toss gently. Place seafood attractively over pasta, making sure the shrimp are visible, and the lobster claw is cooked thoroughly and cracked open.
We hope you enjoy your freshly made Vinny Testa's Restaurant Zuppe Pe Di Pesce. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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