Linguine ai frutti di mare (linguine with mixed seafood)
Linguine is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine originated in the Campania region of Italy. Linguine alle vongole (linguine with clams) is a popular use of this pasta.
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2 1/4 lb (1 kg) prepared mixed shellfish (such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell)
1/4 cup dry white wine
1 lb (450 g) cherry tomatoes or small vine-ripened tomatoes
1 lb (450 g) linguine
1/2 cup (120 ml) olive oil
5 cloves garlic (thinly sliced)
pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 34.6 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Cholesterol: 76.6 mg
- Sodium: 3922.9 mg
- Total Carbs: 159 g
- Dietary Fiber: 17.8 g
- Sugars: 45.9 g
- Protein: 68.6 g
Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.