Linguine with Seafood Sauce

Name: Linguine with Seafood Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 4 larges basil leaves; 454 grams cups bottled clam juice; 36 cockles--scrubbed, soaked in cold water for 2 hours and drained; 12 servings Crushed red pepper; 2 larges garlic cloves, smashed; 680 grams thin linguine; 907 grams mussels, scrubbed and debearded; 2 Tbsps extra-virgin olive oil; 1 inches rings, large tentacles halved; 2 kilograms peeled Italian plum tomatoes; 12 servings Salt and freshly ground pepper; 454 grams shrimp, shelled and deveined; 907 grams cleaned baby squid, bodies sliced crosswise into; 1 pinch Pinch of sugar; 2 larges thyme sprigs

Linguine with Seafood Sauce might be a good recipe to expand your main course recipe box. One portion of this dish contains around 34g of protein, 6g of fat, and a total of 423 calories. This recipe serves 12. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. If you have rings, baby squid, cockles--scrubbed, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

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.

Ingredients you will need

Plum Tomato

Tomato

Seeds

Equipment you will use

Food Processor

Blender

Sieve

Bowl

In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering.

Ingredients you will need

Extra Virgin Olive Oil

Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds.

Ingredients you will need

Garlic

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.

Ingredients you will need

Salt And Pepper

Clam Juice

Tomato

Basil

Sugar

Thyme

Add the squid and cook over low heat until very tender, about 45 minutes longer.

Ingredients you will need

Squid

In a large pot of boiling salted water, cook the linguine until al dente.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Drain the pasta well and return it to the pot.

Ingredients you will need

Pasta

Equipment you will use

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.

Ingredients you will need

Tomato Sauce

Cockles

Mussels

Pasta Shells

Sauce

Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles.

Ingredients you will need

Cockles

Mussels

Shrimp

Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes.

Ingredients you will need

Cooked Pasta

Seafood

Tomato

Sauce

Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.

Ingredients you will need

Red Pepper Flakes

Pasta

Sauce

Equipment you will use

Bowl

Make Ahead: The tomato-seafood sauce can be prepared through Step 2 and refrigerated overnight. Bring to a simmer before proceeding.

Ingredients you will need

Seafood

Tomato

Sauce

Wine Recommendation: A light, bright white with sharp acidity will point up the shellfish and hint of red pepper in this dish. Try a Gavi such as the 1999 Coppo La Rocca or the superb 1999 La Scolca White Label.

Ingredients you will need

Red Pepper