Linguini with Seafood - Buon'Appetito

Submitted by HELEN PEAGRAM

• Ingredients: 12
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 3 shallots, chopped or to taste green onion
• 1 teaspoon lemon, rind of, grated
• 1⁄2 teaspoon red chili pepper flakes
• 2 tablespoons parsley, chopped
• 12 shrimp or 12 large prawns
• 12 scallops
• 1⁄2 cup white wine
• 2 lbs mussels
• 28 ounces tomatoes, canned
• 1⁄4 cup basil, fresh, shredded
• 1 lb linguine

directions

1. Serve pasta and sauce in a large bowl on the table and let people help themselves.
2. Vary the seafood according to your tastes. Grated Parmesan is traditionally not offered with seafood dishes.
3. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce.
4. In a large skillet, heat olive oil on medium-high heat. Add shallots and garlic. Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops.
5. Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes.
6. Remove with a slotted spoon from skillet. Season with salt and pepper.
7. Add white wine to skillet, bring to boil and add mussels. Cover and steam mussels until they open, about 3 minutes.
8. Remove mussels from skillet and reserve with shrimps and scallops. Remove mussel meats from half the mussels, leaving remainder in their shells. Discard any mussels that do not open.
9. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice and chili flakes into skillet and bring to boil.
10. Stir in 2 Tbsp basil and simmer for 10 minutes to combine flavours. Season with salt and pepper.
11. Sauce can be made ahead to this point. When ready to serve: bring a large pot of salted water to boil.
12. Add pasta and cook until al dente, about 10-12 minutes. Drain well.
13. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss with pasta and serve.