Name: Seafood Linguini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) linguini; 1/2 lb (225 g) raw shrimp, shelled, deveined and tails removed; 1/2 lb (225 g) medium-sized scallops; 3 tablespoons (45 ml) olive oil; 1/4 cup (60 ml) finely chopped shallots; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) flour; 1 teaspoon (5 ml) paprika; 1 cup (250 ml) clam juice; 3/4 cup (180 ml) milk; 1 lb (454 g) fresh mussels; 1/2 lb (225 g) firm-fleshed fish fillets (tilapia, salmon, mahi-mahi, etc.), cubed; 2 tablespoons (30 ml) chopped fresh chives; Salt and pepper

Preparation

- Cook the pasta in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
- In a large non-stick sauté pan or Dutch oven over high heat, sear the shrimp and scallops for about 1 minute in 30 ml (2 tablespoons) oil. Season with salt and pepper. Set aside on a plate.
- In the same pan over medium heat, soften the shallot and garlic in the remaining oil. Season with salt and pepper. Sprinkle with the flour and paprika and continue cooking for 1 minute. Slowly whisk in the clam juice and milk. Bring to a boil, stirring constantly, and simmer gently for 1 minute. Add the mussels. Cover and simmer for 3 minutes. Add the pasta, shrimp, scallops and fish and toss well. Cover and continue cooking until the fish and seafood are cooked, 3 to 5 minutes. Adjust the seasoning. Discard any mussels that did not open during cooking.
- Sprinkle each serving with chives.

Seafood Linguini

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Ingredients

Preparation

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