Seafood Linguine

Here`s an easy one for seafood lovers. If you don`t like all types of seafood, don`t worry, you can easily swap the mix for just shrimp or mussels, or your crustacean and squid of choice.

As a rule, we don`t usually mix seafood and cheese sauces as those two rarely go well together, with the exception of parmesan. That means that in our house, we usually make seafood with oil/butter and herbs or tomato-base for the sauce.

Start by defrosting the seafood mix in a covered bowl of water in the fridge overnight, or an hour or so before cooking at room temperature. Make sure to always use cold water.

The tomato sauce is very straight forward, but it will always require 35-45 minutes of cooking to get rid of the acidity from the tomatoes. Start by pureeing 1 can of whole tomatoes with an immersion blender, chopping ½ a large Spanish onion and mincing one clove of garlic.

In a medium pot, add 1 tablespoon of oil and sauté the onions in medium-high heat. Once they are translucent, add the minced garlic, ½ teaspoon of dry basil, ½ teaspoon of dry thyme and cook for another 1-2 minutes.

Add the blended tomatoes, 1 teaspoon of sugar and ½-1 cup of water, cover, turn the heat to low-medium and let it cook for 30-40 minutes, checking and tasting for the acidity every once in a while.

Boil a large pot of water with 1 tablespoon of salt. Cook 400g of Linguine according to your package instructions.

In a large bowl, add 1 tablespoon of oil, the thawed seafood mix, 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté this mix in a large pan on medium-high heat for about 3-4 minutes. Add 2 tablespoons of pasta water and half a tomato, large pieces. Cook for another 2-3 minutes and reserve.  

Once the Tomato sauce has been cooking for about 30-35 minutes, add the cooked seafood mix and put the lid back on. Let it cook for another 10-15 minutes. Try the sauce for salt and pepper and adjust it to your taste. Chop fresh parsley and basil and garnish each dish.

Seafood Linguine

Servings: 4

Time: 1 hour

Ingredients

½ Spanish Onion

1 Garlic Clove

1 tsp Sugar

½ Large Tomato

400g Dry Linguine

1 bag Seafood Mix

½ tsp Dry Basil

½ tsp Dry Thyme

Fresh Basil and Parsley to taste

Salt and Pepper to taste

2 Tbsp of Oil

Parmesan (optional)

Step-by-Step

1.       Defrost the seafood mix in cold water overnight in the fridge or for one hour outside the fridge.

2.       Sauté the chopped onion in medium-high heat until translucent. Add the garlic and dry herbs and cook for another couple of minutes.

3.       Puree the tomatoes and add it to the pot with the sugar and a ½-1 cup of water. Turn the heat to low, cover and let it cook for about 30 minutes.

4.       Boil a large pot of salted water and cook the pasta.

5.       In a large bowl, mix the thawed seafood mix with oil, salt and pepper. Cook them in high heat for 3-4 minutes. Add the tomato, chopped in large pieces, and 2 tbsp of pasta water. Cook for another minute or so. Reserve.

6.       At about 30 minutes into the tomato sauce, add the cooked seafood mix, cover and cook for another 10-15 minutes. Salt and Pepper to taste.

7.        Serve with chopped fresh herbs like basil and parsley.