Linguini With Seafood

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Shallots chopped - or green onions
1 teaspoon	5ml	Grated lemon rind
1/2 teaspoon	2.5ml	Red chili pepper flakes
2 tablespoons	30ml	Parsley - chopped
12 tablespoons	180ml	Shrimp or prawns (large)
12		Scallops
1/2 cup	118ml	White wine
2 lbs	908g / 32oz	Mussels
28 oz	795g	Tomatoes - canned
1/4 cup	59ml	Basil - fresh, shredded
1 lb	454g / 16oz	Linguini

Recipe Instructions

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 2 TABLESPOON basil and simmer for 10 minutes to combine flavors. 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.

Source:
Michael Lomonaco

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