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here's a flavorful and elegant recipe
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for seafood linguini A coastal Italian
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favorite featuring tender shrimp muscles
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and squid tossed with linguina in a
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light garlicky white wine butter sauce
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Perfect for date night or a fancy weekn
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night treat Seafood linguine serves two
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to three Ingredients for the pasta 200 g
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linguini pasta salt for pasta water For
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the seafood 200 gram shrimp peeled and
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de veained 200 gram 7 oz muscles
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scrubbed and debearded 150 gram 5 oz
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Squid rings or calamari Salt and pepper
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to taste For the sauce two tabot span
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olive oil Butter four garlic thinly
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sliced or minced Half teaspoon chili
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flakes optional for heat Half cup 120 ml
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Dry white wine eg pogrigio or svenon
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blanc Juice of a half lemon Chopped
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fresh parsley Optional zest of a half
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brightness Instructions One cook the
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linguine Boil a large pot of salted
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water Cook linguine until al dente Drain
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and set aside Reserve half cup pasta
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water Two prepare the seafood Pat shrimp
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and squid dry Season lightly with salt
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and pepper Scrub muscles and discard any
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that are cracked or won't close Cook the
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seafood in a large skillet or sauté pan
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Heat olive oil and butter over medium
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heat Add garlic and chili flakes Sauté
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for 30 seconds until fragrant Add the
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shrimp and squid Cook for 2 to 3 minutes
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until just turning opaque Add muscles
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and pour in the white wine Cover and
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steam for about 4 to 5 minutes until
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muscles open Discard any that don't open
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Add lemon juice and zest Then stir
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gently Four Combine everything Add
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cooked linguini to the pan and toss to
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coat the sauce Add a splash of reserved
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pasta water if needed to help bind the
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sauce Sprinkle with chopped parsley and
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adjust salt pepper to
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taste Five Serve immediately Plate with
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extra lemon wedges and parsley for
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garnish Tips Use frozen mixed seafood as
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a quick alternative Just thaw and pat
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dry Don't overcook seafood It becomes
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rubbery when overdone Swap wine with
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fish stock or broth for a non-alcoholic
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version Would you like a
