Seafood Linguine

Seafood Linguine 150 Author: Canadian Living Credits: Seafood Linguine 150

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 cup diced fennel bulb
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1 can whole tomatoes
  • 3/4 cups dry white wine
  • 3 tablespoons tomato paste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon hot pepper flakes
  • 1 lb mussel
  • 1 lb large shrimp peeled and deveined
  • 1 lb linguine
  • 2 tablespoons minced fresh parsley

Method

In Dutch oven, heat oil over medium-high heat; saut?nion, fennel, garlic, bay leaves and salt until softened, about 5 minutes.

Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, for 15 minutes.

Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped. Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that do not open.

Meanwhile, cook linguine according to package instructions. Serve topped with mussel mixture. Sprinkle with minced parsley.

Nutritional facts Per each of 6 servings: about

  • Sodium 612 mg
  • Protein 26 g
  • Calories 433.0
  • Total fat 5 g
  • Potassium 668 mg
  • Cholesterol 93 mg
  • Saturated fat 1 g
  • Total carbohydrate 68 g

%RDI

  • Iron 50.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seafood Linguine

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