Behind the Recipes
Seafood Linguine by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. linguine
4 tbsp. butter
2 cloves garlic, minced
1 shallot, minced
1/2 lb. shrimp, peeled and deveined
1/2 lb. mussels, cleaned
1/2 lb. clams, cleaned
1/2 lb. calamari, sliced into rings
1/2 cup dry white wine
1/4 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
PREPARATION:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10-12 minutes.
2. In a large skillet, melt the butter over medium-high heat. Add the garlic and shallot, then cook until tender.
3. Add the shrimp and calamari, then cook until the shrimp turn pink and the calamari are firm to the touch.
4. Add the clams and mussels to the pan, then pour the white wine on top. Cover and cook until the shellfish open.
5. Drain the pasta and toss together with the seafood and olive oil. Season with salt and pepper, top with grated cheese and serve.
Photo courtesy of www.womanandhome.com
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