SEAFOOD LINGUINE RECIPE RED SAUCE RECIPES

LINGUINE WITH RED SEAFOOD SAUCE RECIPE - FOOD.COM

Linguine With Red Seafood Sauce Recipe - Food.com image

I love pasta so this is one of my favorites. The recipe calls for shrimp and scallops but I usually throw whatever seafood I have on hand into the mix. It's from the Favorite Brand Names Cookbook.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
2 cups canned meatless spaghetti sauce
2 tablespoons chopped parsley
1 bay leaf, crumbled
2 teaspoons dried basil leaves
3/4 teaspoon Tabasco sauce
1/2 teaspoon salt
3/4 lb medium shrimp, peeled and deveined
3/4 lb sea scallops or 3/4 lb bay scallop, quartered
12 ounces linguine, cooked and drained

Steps:

In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.

Nutrition Facts : Calories 410.8, FatContent 9.1, SaturatedFatContent 1.3, CholesterolContent 105.2, SodiumContent 378.8, CarbohydrateContent 48, FiberContent 2.3, SugarContent 2.3, ProteinContent 28.9

LINGUINE WITH SEAFOOD SAUCE RECIPE - GRACE PARISI | FOOD ...

Linguine with Seafood Sauce Recipe - Grace Parisi | Food ... image

Amazing Seafood Recipes

Provided by Grace Parisi

Yield 12 servings

Number Of Ingredients 14

Ingredients

Two 28-ounce cans peeled Italian plum tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, smashed
2 cups bottled clam juice (16 ounces)
2 large thyme sprigs
4 large basil leaves
Pinch of sugar
Salt and freshly ground pepper
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2-inch rings, large tentacles halved
1 1/2 pounds thin linguine
2 pounds mussels, scrubbed and debearded
3 dozen cockles—scrubbed, soaked in cold water for 2 hours and drained
1 pound medium shrimp, shelled and deveined
Crushed red pepper

Steps:

Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and return it to the pot.
Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles. Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes. Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.

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