Linguine ai frutti di mare (linguine with mixed seafood)
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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.
ingredients
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serves: 4
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
Calories: 1191
- 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
preparation
1. Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.
2. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.
3. Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups/600 ml water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.
4. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a saucelike consistency.
5. Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.
6. Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.
Cooks' note:
ALTERNATIVE FISH:Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.
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comments
Mommy_loves_to_cook
May 15, 2012