Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seafood linguine. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid. Scrumptious Seafood Linguine. this link is to an external site that may or may not meet accessibility guidelines. In a large pot of boiling salted water, cook the linguine until al dente.
Seafood Linguine is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Seafood Linguine is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have seafood linguine using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Seafood Linguine:
- Get 1 lb. Linguine pasta
- Prepare 4 tbsp. Olive oil
- Take 4 cloves garlic, minced
- Get 10 mussels, cleaned and debearded
- Get 10 clams, cleaned
- Make ready 1/2 cup dry white wine (I think this needs to be 1 cup for more flavor)
- Get 1 tomato, thinly sliced
- Prepare 1 cup Whole peeled tomatoes,from a can
- Take 10 Shrimp, 21/25 size
- Prepare 1/2 cup Seafood broth (or 1/2 cup pasta water, that you cooked the pasta in.)
- Prepare 2 tbsp. Chopped basil
- Get 2 tbsp. Chopped Parsley
This delicious seafood linguine is made with your choice of shellfish, chopped tomatoes, some dry white wine, and lots of garlic. Toss the seafood sauce with linguine or a similar pasta. Reviews for: Photos of Seafood Linguine. Seafood Linguine. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Seafood Linguine:
- 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
- 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)
- 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.
- 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
- 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..
- 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.
Reviews for: Photos of Seafood Linguine. Seafood Linguine. this link is to an external site that may or may not meet accessibility guidelines. This easy seafood pasta makes a great Friday night supper. Seafood Linguine, Sundried Tomato Seafood Linguine, Seafood Marinara With Linguine. Shrimp and Scallop Linguine in Tomato SauceThe Cooking Photographer.
So that’s going to wrap this up for this special food seafood linguine recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
