Seafood Linguini
Follow @thecookingmawma for more easy, delicious and family-friendly recipes like my family’s Linguini ai Frutti di Mare or Seafood Linguini! Growing up Italian meant one thing on Christmas Eve: the Feast of the Seven Fishes. Here is my family’s seafood linguini, the Feast of the Seven Fishes way 🍝🐟 Mussels, shrimp, calamari, garlic, and white wine: It’s simple, classic, and never average. If you’re making Christmas Eve seafood pasta, this is the one. Ingredients: 1 tbsp salt, plus 1 tsp, plus more to taste ¾ lb of linguini 4 cup reserved pasta water 4 tbsp extra virgin olive oil 1 tbsp unsalted butter 4 large garlic cloves, crushed 1/2 cup fresh parsley + 1 tbsp for garnish 1/4 of the rind of a lemon 1/2 fresh arbol chili pepper 3 cups of fresh cherry or Campari tomatoes, halved 1 tsp pepper 1 lb raw mussels 1 cup dry white wine (like Sauvignon Blanc) ½ lb raw shrimp, peeled and deveined ½ lb raw calamari, sliced into rings Prep: 1. Fill a 6½-quart saucepan two-thirds full with cold water. Bring it to a boil over high heat. Once it’s boiling, add 1 tbsp salt, then add linguini. Cook until al-dente (about 10-12 minutes). Drain the cooked linguini, and reserve at least 4 cups of the cooking water. 2. In the meantime, in a large 12-inch skillet with high sides (deep enough to hold the sauce and pasta), add olive oil, butter, garlic, parsley, lemon rind, chili pepper, tomatoes and 1 tsp each of salt and pepper. Cook on medium heat until tomatoes soften and burst (about 10 minutes). Add in raw mussels and wine, cover with a lid, and cook for 2 minutes. 3. After 2 minutes, remove the lid. Remove garlic, parsley and mussels from the pan and set aside. Add in cooked linguini and the 4 cups pasta water. Add in raw shrimp and calamari, cover with a lid and cook for another 2-3 minutes. 4. Add mussels back in and parsley for garnish. Taste for salt, and add more if needed. #FeastOfTheSevenFishes #ItalianChristmas #SeafoodLinguini #FruttiDiMare #TheCookingMawma
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