Seafood Linguine
Seafood Linguine

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, seafood linguine. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Seafood Linguine is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Seafood Linguine is something that I have loved my entire life. They’re fine and they look wonderful.

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan over a medium heat. Pour in the wine, then leave to bubble until reduced by half. Toss the drained linguine into the seafood pan with enough cooking water to loosen to a lovely silky sauce Pick, finely chop and stir through the parsley, season to perfection with sea salt and.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook seafood linguine using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Seafood Linguine:
  1. Take 1 lb. Linguine pasta
  2. Get 4 tbsp. Olive oil
  3. Get 4 cloves garlic, minced
  4. Prepare 10 mussels, cleaned and debearded
  5. Take 10 clams, cleaned
  6. Make ready 1/2 cup dry white wine (I think this needs to be 1 cup for more flavor)
  7. Get 1 tomato, thinly sliced
  8. Make ready 1 cup Whole peeled tomatoes,from a can
  9. Get 10 Shrimp, 21/25 size
  10. Make ready 1/2 cup Seafood broth (or 1/2 cup pasta water, that you cooked the pasta in.)
  11. Make ready 2 tbsp. Chopped basil
  12. Prepare 2 tbsp. Chopped Parsley

Simply follow the instructions below and get the perfect result. Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped firmly. Place the shellfish in a large saucepan, pour in the wine.

Instructions to make Seafood Linguine:
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink
  2. While the pasta is cooking, heat 2 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic, mussels, clams and white wine. Cook for 2 minutes covered. (I didn’t use clams)
  3. Stir in tomatoes, shrimp, seafood broth, remaining oil, and basil. Add pasta to the pan and cover with a lid on high heat. Cook until shrimp have turned pink and Finish with a remaining olive oil, parsley, and season to taste.
  4. Note- I made everything to taste, and because I was feeding more than two people I added way more than what the recipe calls for. I didn’t have clams I had to substitute them for scallops, the store I was at didn’t have them. After cooking this if I made anymore changes I would use 1 cup of wine all together and use less pasta water 1/3 cup maybe, this was great but I think it needs more wine for flavor
  5. Then again I used all frozen seafood and not fresh, and added some butter too. My mussels came in a garlic and butter sauce so that help out with the flavor of this dish..
  7. This is so good I will be making this again everyone loved it my teen inhaled it lol my preteen’s loved the shrimp of course.A little something for everyone.

Discard any broken ones and any that do not close when tapped firmly. Place the shellfish in a large saucepan, pour in the wine. Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside. In a large nonstick skillet, saute onion and garlic in oil until tender.

So that is going to wrap it up for this exceptional food seafood linguine recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!