Skip to main content New<> this month
Get the Allrecipes magazine
Linguine with Seafood and Sundried Tomatoes
Reviews:
January 14, 2003

One cup of fat is completely out of control, so I reduced it to 4T altogether (half butter, half oil) and it still tasted great! I also thickened the sauce a bit with cornstarch and doubled both the sun-dried tomatoes and the parsley. I found that the best way to chop sun-dried tomatoes is with a strong pair kitchen scissors. Then soak them in boiling water for 15 minutes.