Delicious Seafood Linguine
Servings: 4
Prep Time: 20 mins
Cook Time: 15 mins
Description:
Seafood linguine is a delicious and versatile dish that you can make with a variety of seafood ingredients. Here's a basic recipe to get you started. Feel free to customize it with your favorite seafood and seasonings
Ingredients:
- 12 ounces linguine pasta
- 1 pound mixed seafood (shrimp, mussels, clams, and/or scallops)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Method:
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Seafood:
- If using mussels and clams, make sure they are cleaned and any beards removed. Discard any mussels or clams that are open or damaged.
- If using large shrimp, peel and devein them.
- Pat the seafood dry with paper towels.
- Sauté the Garlic:
- In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes until fragrant. Be careful not to let the garlic brown.
- Cook the Seafood:
- Add the seafood to the pan and sauté for a few minutes until the shrimp turn pink and the mussels and clams begin to open.
- Deglaze with White Wine:
- Pour in the white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce and intensify the flavors.
- Add Tomatoes and Herbs:
- Stir in the diced tomatoes and some of the chopped basil and parsley. Continue to simmer for another 5 minutes or until the seafood is fully cooked and the shellfish have opened. Discard any shellfish that don't open.
- Season and Toss:
- Season the sauce with salt and black pepper to taste. Keep in mind that seafood can be naturally salty, so be careful with the salt.
- Add the cooked linguine to the pan and toss everything together to combine. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.
- Serve:
- Garnish the seafood linguine with the remaining fresh basil and parsley.
- Optionally, serve with grated Parmesan cheese on the side.