Syrian-style Seafood Linguine

Ingredients

In this Syrian adaptation of Linguine allo scoglio, we incorporate traditional Syrian spices like cumin, coriander, and sumac to infuse the dish with a unique flavor profile. Additionally, we use fresh herbs such as parsley and mint to add a refreshing twist. These modifications give the dish a distinct Syrian flair while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Linguine allo scoglio, so you can check it out.

• 250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
• 300g (10.6 oz) mixed seafood (shrimp, calamari, mussels) 300g (10.6 oz) mixed seafood (shrimp, calamari, mussels)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Fresh mint leaves, torn, for garnish Fresh mint leaves, torn, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 25g
• Fiber: 3g
• 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 pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the mixed seafood to the pan and cook for 2-3 minutes, or until the shrimp turns pink and the calamari is tender.
4. 4.
   Sprinkle the ground cumin, ground coriander, sumac, and paprika over the seafood. Stir well to coat the seafood evenly with the spices.
5. 5.
   Pour in the fish or vegetable broth and lemon juice. Season with salt and pepper to taste. Simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Add the cooked linguine pasta to the pan and toss gently to combine with the seafood and spices. Cook for an additional 2-3 minutes, until the pasta is heated through.
7. 7.
   Remove from heat and garnish with fresh parsley and torn mint leaves.
8. 8.
   Serve the Syrian-style Seafood Linguine hot and enjoy the tantalizing flavors of the Mediterranean.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to enhance the flavor and texture of the dish.
• Sumac — Sumac is a tangy spice commonly used in Middle Eastern cuisine. It adds a unique citrusy flavor to the dish. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For an extra kick of heat, add a pinch of Aleppo pepper or red pepper flakes to the dish.
• Serve the Syrian-style Seafood Linguine with a side of fresh lemon wedges for an added burst of citrus flavor.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the pan along with the spices.
• Feel free to customize the seafood selection based on your preferences and availability.
• To make the dish more substantial, you can add sautéed vegetables like bell peppers or zucchini to the pan.

Serving advice

Serve the Syrian-style Seafood Linguine as a main course, accompanied by a fresh green salad and crusty bread. Garnish each plate with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the linguine pasta on a large serving platter, topped with the mixed seafood and a sprinkle of fresh parsley and torn mint leaves. This will create an inviting and visually appealing dish that showcases the vibrant colors of the seafood.