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Spicy Tomato Mussels and Shrimp Linguine
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 2 pounds mussels, cleaned and debearded
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and white wine. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the mussels and shrimp to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened and the shrimp is pink and cooked through. Discard any unopened mussels.
- Stir in the cooked linguine and chopped parsley. Season with salt and pepper to taste.
- Serve the spicy tomato mussels and shrimp linguine in bowls, garnished with additional parsley if desired. Enjoy!
The Spicy Tomato Mussels Linguine with added shrimp is a tantalizing seafood pasta dish that originated in the coastal regions of Italy. This delectable creation combines the briny flavors of mussels and shrimp with the rich and zesty tomato sauce, all served over a bed of perfectly cooked linguine. Renowned chefs along the Amalfi Coast and Sicily have perfected this dish, infusing it with their own unique blend of spices and herbs. The key to this dish lies in the freshness of the seafood and the boldness of the tomato sauce, creating a harmonious marriage of flavors. For the best version of this dish, head to the coastal restaurants of Italy, where the freshest catch meets expert culinary skills. Alternatively, consider adding a splash of white wine or a sprinkle of red pepper flakes to elevate the dish to new heights.
35 min
4
450 calories
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