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Linguine with Seafood Sauce Recipe

Linguine with Seafood Sauce Recipe

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Ingredients

Count

Nutrition

494

Calories

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Ingredients:

Serving

two 28-oz cans peeled italian plum tomatoes
2 tbsp extra-virgin olive oil
2 large garlic cloves, smashed
2 cups bottled clam juice (16 oz)
2 large thyme sprigs
4 large basil leaves
pinch of sugar
salt and freshly ground pepper
2 lb cleaned baby squid , bodies sliced crosswise into
1/2 - inch rings, large tentacles halved
1 1/2 lb thin linguine
2 lb mussels , scrubbed and debearded
3 dozen cockles--scrubbed, soaked in cold water for 2 hours and drained
1 lb medium shrimp, shelled and deveined
crushed red pepper

Directions:

Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and return it to the pot.
Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles. Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes. Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.
Make Ahead: The tomato-seafood sauce can be prepared through Step 2 and refrigerated overnight. Bring to a simmer before proceeding.
Wine Recommendation: A light, bright white with sharp acidity will point up the shellfish and hint of red pepper in this dish. Try a Gavi such as the 1999 Coppo La Rocca or the superb 1999 La Scolca White Label.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	494.12 Kcal (2069 kJ)
Calories from fat	122.6 Kcal
		% Daily Value*
Total Fat	13.62g	21%
Cholesterol	227.69mg	76%
Sodium	860.31mg	36%
Potassium	494.95mg	11%
Total Carbs	60.47g	20%
Sugars	2.29g	9%
Dietary Fiber	3.79g	15%
Protein	31.97g	64%
Vitamin C	11.9mg	20%
Iron	5.3mg	29%
Calcium	73.2mg	7%

Amount Per 100 g
Calories	172.41 Kcal (722 kJ)
Calories from fat	42.78 Kcal
		% Daily Value*
Total Fat	4.75g	21%
Cholesterol	79.45mg	76%
Sodium	300.18mg	36%
Potassium	172.7mg	11%
Total Carbs	21.1g	20%
Sugars	0.8g	9%
Dietary Fiber	1.32g	15%
Protein	11.15g	64%
Vitamin C	4.2mg	20%
Iron	1.9mg	29%
Calcium	25.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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