Seafood linguine

Ingredients

  • 1 clove garlic, finely chopped
  • 1/2 small onion, chopped
  • Handful parsley
  • Handful cherry tomatoes
  • 6 shrimp
  • 4 medium scallops
  • 1 lb mussels
  • 140 g linguine
  • 1/4 cup white wine
  • Olive oil

Method

  1. Bring large pot of water to boil.  Add pasta and cook until just before done.  Remove to plate, do not rinse under water!
  2. Heat skillet to medium and fry shrimp until internal temperature reaches 120F.  Remove from skillet and set aside
  3. Similarly cook scallops until internal temperature reaches 130F and set aside
  4. Sauté the garlic and onion in olive oil.  Add in tomatoes and cook until softened, about 2-3 minutes
  5. Add white wine mussels, cover skillet with lid, and cook for three minutes after they start to open
  6. Remove mussels from skillet and de-shell
  7. Add pasta to skillet (which by now will have the garlic, onions, tomatoes, and sauce from the mussels and wine), add in seafood to reheat slightly, and finish cooking pasta.  Turn off heat
  8. Add parsley.  Cover with lid and let sit 4-5 minutes before serving 

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