Linguine alla Pescatora

23

A very simple recipe and quick to make. As always with seafood, the key is to find the freshest seafood to work with. In this version, I use shrimp, clams, and mussels mixed with spices bringing out robust flavors. This is a meal my son still craves for to this day. Great for any time of year and pair with a smooth Orvietto.

4
• 1lb fresh linguine
• 4 oz chopped celery
• 6 roma tomatoes crushed
• 1/4 white onion diced
• 2 tblspn minced garlic
• 2 tspn oregano
• 2 oz butter
• 2 tspn chicken base
• 2 tspn black pepper
• 1/2 cup of water
• 2 oz olive oil
• 8 leaves of basil chopped
• 2 oz fresh parsley chopped
• 1/2 lb shrimp
• 1 /2 lb baby clams and clam juice
• 1 lb mussels
• 4 oz white wine
• 3 oz grated romano
• Begin bringing a pot of salted water to a boil • Cut all the shrimp in half vertically • Begin by putting the olive oil and butter in skillet on medium heat • sautee the shrimp in a pan and set aside, (wait til they are pink), while they are sauteeing sprinkle with black pepper • Take chicken base, mix with water and add to skillet • Add oregano, crushed tomato,garlic and basil - stir for a couple minutes • Add the mussels and let steam until open • Add the baby clams and the clam juice and simmer • Add the white wine and let stew for a couple minutes • At this point add the fresh linguine to the boiling water • Stir the chicken base with the water and then add to the skillet • After cooking the linguine for about 4 minutes, use tongs and add the pasta directly to the skillet • Add the romano and toss • Plate and sprinkle with chopped fresh parsley • Sprinkle with romano *Optional
Nutritions

Calories
458

Sodium
615mg
25% DV

Fat
31g
48% DV

Protein
19g
38% DV

Carbs
21g
7% DV

Fiber
6g
26% DV

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