Linguine with Saffron Tomato Sauce and Grilled Seafood Skewers
This recipe makes 4 servings
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 |
- Portion size: 4
Surprise guests — and yourself — with this sophisticated, restaurant-worthy dish. Long elegant strands of pasta marry best with this smooth tomato sauce.
Ingredients
- 1 can 1can(28 oz/ 796 ml) plum tomatoplum tomatoes
- 3 tbsp 3tbspextra-virgin olive oil
- 2 cloves 2clovesgarlic, thinly sliced
- 1 stalk 1stalkfresh basil
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspgranulated sugar
- 1 pinch 1pinchsaffron threads
- 1/4 cup 1/4cupwhipping cream
- 12 oz 12oz375 gm linguine or spaghetti
- 4 4bay scallopbay scallops
- 8 8colossal 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. Puree 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
