Linguine Pescatore
There was no specific recipe for it. I tried to make it simple: boiled shrimp shells to make quick shrimp stock; soaked scallops and halibut in milk to remove fishiness; slowly sauteed garlic, shallot, dried cayenne pepper in olive oil; added generous amount of white wine and simmered; added tomato and shrimp stock and simmered; gently poached seafood in the sauce; tossed sauce and cooked pasta together. Done with chopped fresh parsley! A bay leaf and a pinch of saffron in the sauce may be not traditional, but I love their flavors with seafood that can often find in French bouillabaisse or Spanish paella. Yes, I loved this dish very much!
