Linguini with seafood - buon'appetito
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Linguini with seafood - buon'appetito
  Seafood    Pasta    Italian  
Last updated 6/12/2012 1:27:33 AM. Recipe ID 62501. Report a problem with this recipe.
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      Title: Linguini with seafood - buon'appetito
 Categories: Pasta, Seafood, Italian, Main dish
      Yield: 6 Servings
      2 tb Olive oil
      3    Shallots chopped
           - or green onions
      1 ts Grated lemon rind
    1/2 ts Red chili pepper flakes
      2 tb Parsley, chopped
     12 lg Shrimp or prawns
     12    Scallops
    1/2 c  White wine
      2 lb Mussels
     28 oz Tomatoes, canned
    1/4 c  Basil, fresh, shredded
      1 lb Linquini
  Serve pasta and sauce in a large bowl on the table and let people help
  themselves. Vary the seafood according to your tastes. If you prefer a
  vegetarian version, saute mushrooms and peppers instead of seafood
  and add into tomato sauce. Grated parmesan is traditionally not
  offered with seafood dishes. 1. In a large skillet, heat olive oil on
  medium-high heat. Add shallots and garlic. Saute for 1 minute or
  until softened slightly, then add lemon rind, parsley, shrimps and
  scallops. Saute together until shrimps just turn pink and scallops
  are translucent, about 1-2 minutes. Remove with a slotted spoon from
  skillet. Season with salt and pepper. 2. Add white wine to skillet,
  bring to boil and add mussels. Cover and steam mussels until they
  open, about 3 minutes. Remove mussels from skillet and reserve with
  shrimps and scallops. Discard any mussels that do not open. Remove
  mussel meats from half the mussels, leaving remainder in their
  shells. 3. Meanwhile drain tomatoes and chop, reserving juice. Add
  tomatoes, juice and chili flakes into skillet and bring to boil. Stir
  in 2TB basil and simmer for 10 minutes to combine flavours. Season
  with salt and pepper. Sauce can be made ahead to this point. 4. When
  ready to serve: bring a large pot of salted water to boil. Add pasta
  and cook until al dente, about 10-12 minutes. Drain well. 5. Return
  seafood to sauce, sprinkle with remaining basil then reheat. Toss
  with pasta and serve.

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Recipe ID 62501 (Apr 03, 2005)

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