ad astra per alia porci


Seafood Linguine
July 5, 2007, 2:51 am
Filed under: food

Seafood Linguine

Got this off a Dummies book; just want to record it here just in case I might need it in the future. I love seafood pasta but the considerable amount of preparation required to cook this dish is a bit of a problem. I might try it someday though.

Preparation time: about 25 minutes

Cooking time: about 25 minutes

Yield: 4 servings

Ingredients:

  • Salt
  • 1/2 pound linguine
  • 4 tablespoons olive oil
  • 1 cup peeled and coarsely chopped yellow onion (about 1 medium onion)
  • 1 medium red bell pepper, cored, seeded, and cut into 1/2-inch cubes
  • 1 cup sliced white mushrooms
  • 1/2 teaspoon of salt
  • Few dashes of black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound crabmeat (fresh or canned)
  • 1/2 pound scallops
  • 6 ripe plum tomatoes, cored and cut into 1/2-inch cubes
  • 1 tablespoon peeled and finely chopped garlic, about 3 large cloves
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil
  • 1/4 cup white wine, bottled clam juice or canned chicken broth

Steps:

  1.  Bring 4 to 5 quarts lightly salted water to a boil in a large, covered pot over high heat. Add the linguine, stir thoroughly to seperate the strands, and cook, uncovered, according to package instructions. The pasta should be al dente.
  2. Start to make the sauce as the water boils. Heat 2 tablespoons of the olive oil in a large skillet or saute pan. Add the onion, red peppers, mushrooms, 1/2 teaspoon salt, and black pepper. Cook, stirring often, over medium-high heat until the vegetables are tender, about 10 minutes. Add the shrimp, crabmeat, scallops, tomatoes, garlic, and red pepper flakes. Cook and stir often about 3 to 4 minutes longer, or just until the shrimp are evenly pink and cooked through. Add the remaining 2 tablespoons olive oil, basil, and wine and stir to blend well.
  3. Just before draining the pasta, use a measuring cup to carefully scoop out and reserve 1/4 cup of the cooking liquid. When the pasta is ready, drain it and return it to the large pot. Add the seafood sauce to the pasta and toss well. If the sauce needs more moisture, add the reserved cooking liquid. Serve immediately.
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