Seafood Linguine and tomato sauce
You can make this recipe as an appetizer dish, or “first plate” as the Italians say, or it can stand on its own as a main dish as well.
Featuring shrimp, calamari, and octopus, that get infused with the flavors of garlic, tomato, and even orange...this is a foodie's delight by the sea!
You're sure to enjoy this easy yet full-flavored meal! While the sauce takes a bit more preparation than popping open a jar of tomato marinara, it's totally worth it...plus, much can be done within the time your pasta takes to boil...
So if you've got these fresh ingredients handy...go for it!
The ingredients that we are going to need for this recipe are the following:
We start our recipe by washing very carefully and cleaning all of our seafood ingredients - take heed to remove the shrimp intestines, which is the dark fine line that runs down the middle of the shrimp - this will make the dish bitter if left in.
We keep the whole shrimp in a bowl, and from the calamari we keep separate the body and place it in the same bowl with the shrimp.
We cut the legs of the calamari, and discard the rest of the head.
Be sure to remove the calamari bone, which is kind of like a plastic-looking membrane, if it isn’t pre-cleaned, then cut the calamari in slices.
Do the same with the octopus legs.
Peel the garlic clove, and finely chop. Keep in a small plate along with the finely chopped onions.
Now in a deep frying pan we warm up our extra virgin olive oil, and we start by sauteing the onions with the garlic.
When they start to soften we put out the ingredients with our wine (Vidal Blanc) and add the two diced tomatoes, the crushed hot pepper, the orange peel, sea salt, and black pepper (as needed).
We slowly boil our sauce for about ten to fifteen minutes, until the sauce thickens. Then we add our calamari and octopus.
We continue a soft boil for ten to fifteen more minutes, until the seafood ingredients change their color and soften in texture.
Then we add our shrimp, which need much less time.
We keep them boiling all together for five to six more minutes, until the shrimp are ready.
While we are stirring our mixture, we add our finely chopped parsley, and we remove the pan from the flame.
We add the parsley at the very end because it retains its fresh flavor.
While our sauce is boiling, we can boil our linguine in a big pot in a lot of salty water.
Make sure you don’t over boil, make them ‘al dente’
When the linguine is ready, strain, and stir with a bit of extra olive oil, and mix with the sauce on top.
Here’s a tip: If you want the linguine to absorb much more of the sauces flavor, remove your pasta two minutes before they’re ready (before its at al dente texture), and in a small frying pan, stir your pasta portions to be immediately consumer, with the appropriate quantity of seafood sauce. Stir for a couple of minutes together and let the sauce gives all the flavor and taste to your pasta. You can also add one tablespoon of the same wine, to add while you’re warming up your dish for even more flavor and taste.
Enjoy and cheers!
Our seafood linguine is best enjoyed with a Vidal Blanc or Pinot Grigio!
Hungry for more wine recipes?
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|New Jersey Wineries › Cooking With Wine › Seafood Linguine|
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