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Taming Habaneros in Linguine fra Diavolo?

jkahn2010 | Aug 9, 200905:11 AM

So I'm working on my own variety of a Linguine fra Diavolo which is linguine with a spicy tomato sauce. I use shrimp, bay scallops, and bits of diced italian sausage. I would love to get a bit of habanero flavor to go alongside my serrano and jalapeno pepper flavors but I don't want all of that heat for the sake of dinner guests. Is there a good way to get habanero flavor without too much habanero fire?

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