Chef Salvador MedinaLombardi's at UndergroundAtlanta, Georgia
3 tablespoons extra virgin olive oil
1 clove garlic, minced
2 shallots, minced
2 cups diced, fresh, or canned Italian plum tomatoes, with juice
1 teaspoon dried basil
¼ teaspoon dried oregano
½ pound salmon fillet, skinned and cut into 1-inch pieces
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1 pound linguine
In a large, deep skillet, heat the oil over medium heat. Add the garlic and shallots and sauté until soft, about 3 minutes. Add the tomatoes, basil, and oregano and simmer for 5 minutes. Add the salmon and cook until the fish begins to look opaque. Add the scallops and cook for 2 minutes. Add the shrimp and cook, stirring, until pink, about 3 minutes. Season with salt and pepper.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Transfer the pasta to a large warm serving bowl.