Known for fine
Northern Italian cuisine, Dante Ristorante
is located in the historic Leigh House. The dining areas
are comprised of separate parlors with ceilings,
hardwood floors, natural lighting, classic paintings and
individualized décor. A classic Southern verandah adds
charm and offers a seasonal dining alternative. Menu
highlights feature fresh Seafood Linguine,
tender Chicken Breasts with Prosciutto, Artichokes
and Provolone Cheese in a Wine and Mushroom Sauce,
as well as the Rabbit with Rosemary in Black Olive
and Red Wine Sauce.
Seafood Lingiune
 Serves:
4
Preparation Time: 30 MinutesWater
Salt
32 Mussels
32 Clams
12 Shrimp
8 Large Sea Scallops
24 Calamari
3 Tbsp Extra Virgin Olive Oil
4 Garlic Cloves
Crushed Fresh Italian Parsley
Diced, to taste Plum Tomatoes
˝ Tsp Crushed Red Pepper Seeds
Salt and Pepper to taste
Linguine. |
In a large, covered pot, bring water to boil. Salt to
taste.
Rinse the seafood, checking mussels and clams carefully
for sand. Remove the interior sacs and cartilage from
the calamari and discard. Slice calamari into thin
rings.
Remove the shells from the shrimp and de-vein.
In a large, heavy skillet, at medium temperature, heat
olive oil and add garlic.
Saute until golden.
Add calamari, clams and parsley to the skillet and cook
for 2 minutes, stirring lightly.
Add scallops, mussels, shrimp and tomatoes. Season with
salt and pepper to taste.
Lower the heat and simmer until clams and mussels open.
Discard any unopened clams or mussels.
Remove from heat and set aside.
Add linguine to the boiling water.
Cook until the pasta is al dente.
Drain the pasta and place in serving bowls.
Pour the seafood mixture on top of the pasta and stir
lightly.
Serve immediately.
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