Seafood Linguine

By The Canadian Living Test Kitchen

Tested till perfect

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Seafood Linguine

Seafood Linguine
Photography by Matthew Kimura

  • Preparation time: 10 minutes
  • Total time : 20 minutes

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 433433 cal
pro 26 g26g pro
total fat 5 g5g total fat
sat. fat 1 g1g sat. fat
carb 68 g68g carb
fibre 6 g6g fibre
chol 93 mg93mg chol
sodium 612 mg612mg sodium
potassium 668 mg668mg potassium
% RDI: -
calcium 1010 calcium
iron 5050 iron
vit A 1010 vit A
vit C 4545 vit C
folate 8484 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 onion , diced1 onion, diced
  • 1 cup diced fennel bulb 1 cup diced fennel bulb
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 2 bay leaves 2 bay leaves
  • 1/4 tsp salt 1/4 tsp salt
  • 1 can (28 oz/796 mL) whole tomatoes 1 can (28 oz/796 mL) whole tomatoes
  • 3/4 cup dry white wine 3/4 cup dry white wine
  • 3 tbsp tomato paste 3 tbsp tomato paste
  • 1/2 tsp paprika 1/2 tsp paprika
  • 1/2 tsp dried Italian herb seasoning 1/2 tsp dried Italian herb seasoning
  • 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
  • 1 lb mussels 1 lb mussels
  • 1 lb large shrimp , peeled and deveined1 lb large shrimp, peeled and deveined
  • 1 lb linguine 1 lb linguine
  • 2 tbsp minced fresh parsley 2 tbsp minced fresh parsley

Preparation

In Dutch oven, heat oil over medium-high heat; sauté onion, 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.

Source : Canadian Living Magazine: December 2010

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