Linguine with Seafood Medley

Ingredients

• 250g (8.8oz) linguine pasta 250g (8.8oz) linguine pasta
• 300g (10.6oz) shrimp, peeled and deveined 300g (10.6oz) shrimp, peeled and deveined
• 200g (7oz) scallops 200g (7oz) scallops
• 500g (17.6oz) mussels, cleaned and debearded 500g (17.6oz) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 400g (14oz) canned diced tomatoes 400g (14oz) canned diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the shrimp, scallops, and mussels to the skillet, and cook until the shrimp turn pink and the scallops are opaque.
4. 4.
   Pour in the white wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Stir in the diced tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste.
6. 6.
   Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
7. 7.
   Add the cooked linguine pasta to the skillet and toss gently to coat the pasta with the sauce.
8. 8.
   Serve the Linguine with Seafood Medley hot, garnished with fresh parsley.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear. Cook them on high heat for a short time to achieve a golden crust while keeping the inside tender.
• Mussels — Discard any mussels that do not close when tapped or those with cracked shells before cooking. After cooking, discard any mussels that do not open.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the Linguine with Seafood Medley with a side of crusty bread to soak up the delicious sauce.
• If you prefer a lighter version, you can substitute half of the linguine pasta with zucchini noodles.
• Fresh seafood is key to the success of this dish, so try to source the highest quality ingredients available.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve the Linguine with Seafood Medley in individual pasta bowls, garnished with a sprinkle of fresh parsley. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange a few cooked mussels in their shells on top of the pasta. Drizzle a little extra sauce over the seafood and sprinkle some freshly chopped parsley for a pop of color.