The Zajednicar
June 7, 2000

Croatian Cooking Corner

Seafood Pasta
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4 tsp. fresh oregano, chopped
1/4 c. fresh basil, chopped
1/2 lb. asparagus spears, cut into 2 inch pieces
5 cloves chopped garlic
5 diced plum tomatoes
1 med. red onion, chopped
1/3 each red, green and yellow peppers, julienned
4 oz. mushrooms, cut into nice sized pieces (or 1/4 lb. scallops)
soaked in milk for 1 hour and then seared in butter and pepper,
or 1/2 lb. raw shrimp, peeled and added to pasta
3/4 c. chicken broth or boullion
1/4 c. grated Romano cheese
1/2 c. dry white wine
juice of half lemon

Saute tomatoes, garlic, basil, oregano, red onions, mushrooms in 
olive oil or butter for 15 minutes. Season mixture with fresh
ground pepper. Add chopped lobster meat. Cook another 5 minutes.
Add one-half cup dry wine and lemon juice. Reduce liquid and add
chicken broth. Add cooked lingiune and Romano cheese. Heat and
serve. Serves 4 to 6.

Article contributed on July 8, 2000 by Barry Marjanovich