The Linguine With Seafood! The Original Recipe For Christmas Holidays • She Look Book The Linguine With Seafood! The Original Recipe For Christmas Holidays • She Look Book The Linguine With Seafood! The Original Recipe For Christmas Holidays • She Look Book

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The Linguine With Seafood! The Original Recipe For Christmas Holidays

The Linguine With Seafood! The Original Recipe For Christmas Holidays

The Linguine With Seafood! The Original Recipe For Christmas Holidays
March 31
06:17 2015
The Linguine With Seafood! The Original Recipe For Christmas Holidays

The Linguine With Seafood! The Original Recipe For Christmas Holidays

The recipe and tips to make delicious linguine with seafood, a traditional first course great to serve during the Christmas holidays

For a special lunch or to pamper you every day, here is the recipe for linguine with seafood, first a very simple dish to prepare and delicious perfect with fresh ingredients, but at the limit, even with frozen ones. If you do not like, you can replace them with linguine noodles (not too thin though) or with the tips, even the seafood you can change them according to your tastes or seasonal availability.

The Linguine With Seafood! The Original Recipe For Christmas Holidays

Ingredients

  • 400g linguine
  • 1 squid
  • 6 prawns
  • 1 small octopus
  • 250 grams of mussels
  • 250 grams of clams
  • 150 grams of cherry tomatoes
  • 1 glass of white wine
  • Extra virgin olive oil
  • Hot pepper
  • Chopped parsley
  • Pepper
  • Garlic
  • Salt

Preparation

Wash and scrape the mussels and clams, then you purge the clams in salted water for a couple of hours. Have the students open the mussels in a pan with a bit ‘ of water and do the same with clams, seafood and take the valve, leave some whole for decoration. In the meantime boil the octopus in boiling water for about 30 minutes, you need to consider about a half hour of cooking for every 500 grams of octopus. Clean the squid and cut into rings and then washed and dried prawns.

In a pan put the oil and the garlic, let it brown and then put the tomatoes cut in half, remove the garlic and add the salt and squid, then add the mussels, clams, prawns, pour the wine white and then stretched the sauce with the cooking liquid from the mussels and clams but well filtered through a sieve . Bake for 15-20 minutes, towards the end, add the octopus and even let him take flavor.

In the meantime, boil the linguine in boiling salted water, drain when al dente and then tuffatele into the pan with the sauce, cook together a few minutes and season with chopped parsley and season with salt and pepper, stir and let stand for two minutes . Place the linguine with seafood in the dishes and decorated with a little ‘ fresh parsley.

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