Seafood Linguini
Seafood Linguini
Ingredients
- 3/4 lb (375 g) linguini
- 1/2 lb (225 g) raw shrimp, shelled, deveined and tails removed
- 1/2 lb (225 g) medium-sized scallops
- 3 tablespoons (45 ml) olive oil
- 1/4 cup (60 ml) finely chopped shallots
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) flour
- 1 teaspoon (5 ml) paprika
- 1 cup (250 ml) clam juice
- 3/4 cup (180 ml) milk
- 1 lb (454 g) fresh mussels
- 1/2 lb (225 g) firm-fleshed fish fillets (tilapia, salmon, mahi-mahi, etc.), cubed
- 2 tablespoons (30 ml) chopped fresh chives
- Salt and pepper
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
- In a large non-stick sauté pan or Dutch oven over high heat, sear the shrimp and scallops for about 1 minute in 30 ml (2 tablespoons) oil. Season with salt and pepper.
- Set aside on a plate.
- In the same pan over medium heat, soften the shallot and garlic in the remaining oil. Season with salt and pepper. Sprinkle with the flour and paprika and continue cooking for 1 minute. Slowly whisk in the clam juice and milk. Bring to a boil, stirring constantly, and simmer gently for 1 minute. Add the mussels. Cover and simmer for
- 3 minutes. Add the pasta, shrimp, scallops and fish and toss well. Cover and continue cooking until the fish and seafood are cooked, 3 to 5 minutes. Adjust the seasoning. Discard any mussels that did not open during cooking.
- Sprinkle each serving with chives.
Seafood Linguini