Bennigan's Linguini Diablo and Strawberry Cheesecake

Bennigan's Linguini Diablo and Strawberry Cheesecake

Made with a trio of seafood (shrimp, scallops, and clams) and homemade marinara and garlic lemon butter sauces. Served with linguine pasta. Enjoy a slice of creamy strawberry cheesecake for dessert.
1 pound linguini pasta
1 tablespoon vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (below)
4 cups marinara sauce (below)
1/4 cup grated Parmesan cheese
1 tablespoon parsley PLUS
1 teaspoon parsley

Garlic Lemon Butter
1/2 cup butter, at room temperature
2 teaspoons crushed garlic
1 1/2 teaspoon lemon juice

Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 can (6 lb. 4 oz. size) crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 3/4 teaspoon salt
1 whole bay leaf
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large saute pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams; saute for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Flip the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Garlic Lemon Butter: Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce: In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan; stir well.

Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 qt.
Bennigan's Strawberry Cheesecake




Crust
2 cups vanilla wafers or chocolate wafers
1/2 cup sifted confectioners' sugar
7 tablespoons melted butter
1 teaspoon cinnamon

Filling
5 packages (8 ounce size) cream cheese, room temperature
1/2 teaspoon vanilla extract
1 lemon, zested
3 tablespoons lemon juice
1 3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream
large fresh strawberries
Crust: In food processor, crush cookies until very fine. Place rest of ingredients into the processor bowl; mix until well blended. Pat the crumb mixture into and up the sides of a 9" springform pan or a pie shell, set aside.

Filling: Preheat oven to 450 degrees F. In a large bowl or food processor, beat cream cheese until light and fluffy. Add vanilla, lemon zest and juice.

In small bowl, mix sugar, flour and salt together; add to cheese mixture. Add eggs and egg yolks, a Tbsp. at a time, beating after each addition. Gently stir in the cream. Pour batter into crust-line pan. Bake for 12 minutes; reduce heat to 300 degrees F and continue baking for 55 minutes, or until center tests done. Remove from oven.

Allow to cool for 30 minutes, then loosen sides of the cake with a spatula. When cake has cooled for about an hour, remove from pan. Chill at least 2 hours before serving.

Garnish with fresh strawberry slices. Cut lengthwise into thin slices and spread around the edge of the cake in a fan-like pattern.