Spicy Seafood Stew Over Linguine

Submitted by Gingerbear

• Ready In: 1hr
• Ingredients: 22
• Serves: 2

ingredients

• 1 medium onion, diced
• 2 clove garlic, crushed and roughly chopped
• 1 green pepper, diced
• 118.29 ml olive oil
• 453.59 g can crushed tomatoes
• 118.29 ml water
• 14.79 ml red chili pepper flakes
• 4.92 ml cayenne pepper
• salt and pepper
• 118.29 ml red wine (semi dry; cabernet is recommended)
• 236.59 ml of diced fresh roma tomato
• 1 tilapia fillet
• 6 baby neck clams
• 6 mussels
• 4 prawns
• 113.39 g fresh squid, sliced into ¼ to 1/2 inch rings
• 14.79 ml fresh oregano, roughly chopped
• 14.79 ml fresh basil, roughly chopped
• 59.14 ml diced sun-dried tomato (re-hydrated in water and drained)
• 29.58 ml fresh flat leaf parsley, chopped (if not available use regular parsley)
• 14.79 ml salt
• 453.59 g linguine

directions

1. Fill stockpot with water and salt, and bring to a rolling boil.
2. Heat oil over medium heat in large sauté pan or a 5-quart stock pot.
3. Sauté onions till translucent.
4. Add garlic, green pepper, chili flakes and cayenne pepper.
5. Stir over medium heat for 2 minutes, deglaze with red wine.
6. Reduce by 1/4 and add fresh tomatoes, crushed tomatoes, re-hydrated sun dried tomatoes and water.
7. Reduce heat and simmer.
8. Slice tilapia fillet in 2-inch strips.
9. Add mussels, clams, prawns, squid and tilapia.
10. Cover and simmer 5–7 minutes or until all the clams and mussels are open, and the tilapia and shrimp are opaque.
11. Cook and drain linguine (or your favorite pasta will work).
12. Place into a serving bowl.
13. Ladle spicy tomato broth onto linguine.
14. With tongs grab all the shellfish and mollusks and place on top of sauce and pasta.
15. Sprinkle fresh herbs on top and serve.