Wednesday, March 31, 2010

Mussels, Shrimp and Calamari over Linguine Pomodoro

One of our favorite seafood dishes is mussels ,shrimp calamari over a bed of linguine. A fresh tomato sauce with basil gives this dish a taste of the sea for sure. Easy to make and a show piece to your guests.


The sauce can be made as spicy as you like, you decide how much red pepper to put in. Diavolo (hot spicy)


Saute seafood with garlic and olive oil.


Use vine ripe tomatoes or plum


Using the food processor makes the tomatoes as chunky or pureed as you like.



2 minced garlic cloves
1/4 cup extra virgin olive oil
1 box black mussels
12 large shrimp
1/2 cup red wine
8 vine ripe tomatoes run through food processor to make marinara sauce or two 1lb cans of diced tomatoes with olive oil and basil
fresh basil, parsley, oregano
1/4 teaspoon cayenne, red pepper flakes and black pepper
1/2 pound calamari cut in pieces with a cooking shears
1 lb linguine, cooked
4 leaves chopped of fresh basil
2 tablespoon bread crumbs
In a large saute pan, heat the olive oil. Add garlic, saute until brown. Add the mussels, and shrimp. When shells start to open, takes about 7 minutes, add the tomatoes( marinara) , cook five minutes. Add wine and spices, cook 3 more minutes. Then add calamari, cook 5 more minutes. Boil the pasta (in salted boiling water) to desired doneness, then drain ( you can start this step while saute the mussels and shrimp as suggested above). Put pasta on a plate and spoon the fish on top of the linguine sprinkle with fresh basil, red pepper flakes and Italian flavored bread crumbs.
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