Seafood Linguine
Whistler Real Estate Co Ltd, #137- 4370 Lorimer Road, Whistler, BC V0N 1B4
Seafood Linguine
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 433 |
| pro | 26 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 68 g |
| fibre | 6 g |
| chol | 93 mg |
| sodium | 612 mg |
| potassium | 668 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 50 |
| vit A | 10 |
| vit C | 45 |
| folate | 84 |
- Preparation time: 10 minutes
- Total time : 20 minutes
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 onion, diced
- 1 cup (250 mL) diced fennel bulb
- 2 cloves garlic, minced
- 2 bay leaves
- 1/4 tsp (1 mL) salt
- 1 can (28 oz/796 mL) whole tomatoes
- 3/4 cup (175 mL) dry white wine
- 3 tbsp (45 mL) tomato paste
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) dried Italian herb seasoning
- 1/4 tsp (1 mL) hot pepper flakes
- 1 lb (454 g) mussels
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (454 g) linguine
- 2 tbsp (25 mL) minced fresh parsley
Preparation
In Dutch oven, heat oil over medium-high heat; sauté onion, fennel, garlic, bay leaves and salt until softened, about 5 minutes.
Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, for 15 minutes.
Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped. Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that do not open.
Meanwhile, cook linguine according to package instructions. Serve topped with mussel mixture. Sprinkle with minced parsley.
Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, for 15 minutes.
Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped. Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that do not open.
Meanwhile, cook linguine according to package instructions. Serve topped with mussel mixture. Sprinkle with minced parsley.