Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers

Tested Till Perfect

Surprise guests — and yourself — with this sophisticated, restaurant-worthy dish. Long elegant strands of pasta marry best with this smooth tomato sauce.

Servings: 4

Ingredients:

Nutritional Info
Per Serving: about -
cal 590
pro 32 g
total fat 19 g
sat. fat 5 g
carb 74 g
fibre 6 g
chol 128 mg
sodium 1.321 mg
% RDI: -
calcium 13%
iron 51%
vit A 11%
vit C 48%
folate 87%
    1 can (28 oz/796 mL) plum tomatoes
    3 tbsp (50 mL) extra-virgin olive oil
    2 cloves garlic, thinly sliced
    1 stalk fresh basil
    1 tsp (5 mL) salt
    1/2 tsp (2 mL) pepper
    1/4 tsp (1 mL) granulated sugar
    Pinch saffron threads
    1/4 cup (50 mL) whipping cream
    12 oz (375 g) linguine or spaghetti
    4 bay scallops
    8 colossal shrimp, peeled and deveined

Preparation:

Drain tomatoes, reserving liquid; chop coarsely. Set aside.

In Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry garlic until light golden and fragrant, 1 minute.

Stir in tomatoes, reserved tomato liquid, basil, 3/4 tsp (4 mL) of the salt, half of the pepper, the sugar and saffron; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 35 minutes.

Stir in cream; discard basil. Purée in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Meanwhile, alternately thread 1 scallop and 2 shrimp onto each of 4 small metal or soaked wooden skewers. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until shrimp are pink and scallops are firm, about 8 minutes.

Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Serve each topped with skewer.

Additional Information

  • Variation
    Gluten-Free Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers: Use corn linguine or spaghetti or white rice linguine or spaghetti.

Source

Canadian Living Magazine: March 2007





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