Recipe courtesy of George Kavourakis

Broadway Diner - Broadway Festival (Seafood Pasta)

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 35 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
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