Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seafood linguine. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Seafood linguine is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Seafood linguine is something which I’ve loved my whole life.
Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan over a medium heat. Pour in the wine, then leave to bubble until reduced by half. Toss the drained linguine into the seafood pan with enough cooking water to loosen to a lovely silky sauce Pick, finely chop and stir through the parsley, season to perfection with sea salt and.
To begin with this particular recipe, we must first prepare a few components. You can have seafood linguine using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Seafood linguine:
- Get 200 g seafood selection (precooked mixed seafood)
- Take 250 g linguine
- Get 2 tbsp olive oil
- Take 2 garlic cloves, thinly sliced
- Take 1/2 red chilli, deseeded and finely chopped
- Get 100 ml dry white wine
- Make ready 200 g cherry tomatoes, halved
- Prepare 1/2 lemon, juice only
- Get 1/2 lemon, as two lemon wedges (for serving)
- Make ready handful flatleaf parsley, roughly chopped (half for cooking, half for serving)
- Make ready rock salt
- Get freshly ground black pepper
- Take parmesan cheese
Simply follow the instructions below and get the perfect result. Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped firmly. Place the shellfish in a large saucepan, pour in the wine.
Instructions to make Seafood linguine:
- Here are the ingredients.
- Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Al dente is best. Approx 8-9 minutes.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 30 secs-1 min until just turning golden. Pour in the wine, then leave to bubble until reduced by half.
- Stir the tomatoes into the pan and cook for 1-2 mins to soften. Add the seafood mix and continue to cook for 1-2 mins or until fully heated through.
- Remove the pan from the heat. Add the lemon juice. And add half of the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.
- Drain the cooked pasta, reserving about a cupful of the cooking water. Return the pasta to the empty pan and tip in the seafood and tomatoes mixture. Add a little of the pasta cooking water to loosen, then toss together until everything is well mixed, adding more water as needed.
- Divide between serving dishes. Grate a little parmesan over the pasta. Not too much – this isn't really supposed to have parmesan cheese. Sprinkle over the remaining chopped parsley. Serve with a lemon wedge to squeeze over.
Discard any broken ones and any that do not close when tapped firmly. Place the shellfish in a large saucepan, pour in the wine. Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside. In a large nonstick skillet, saute onion and garlic in oil until tender.
So that’s going to wrap this up for this exceptional food seafood linguine recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
