Red Reef Linguine

Name: Red Reef Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 350 g linguine; 500 g fresh mussels, washed; 300 g clams, washed; 1 tablespoon white wine; 6 tomatoes, chopped; 2 garlic cloves; 4 whole chili peppers; 1 tablespoon fresh basil, chopped; 1 tbso fresh parsley, chopped; 5 tablespoons extra vergin olive oil; salt and pepper

Submitted by Wild Thyme Flour

"Lovely simple recipe perfect when using fresh seafood ."

Download

Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

350 g linguine
500 g fresh mussels, washed
300 g clams, washed
1 tablespoon white wine
6 tomatoes, chopped
2 garlic cloves
4 whole chili peppers
1 tablespoon fresh basil, chopped
1 tbso fresh parsley, chopped
5 tablespoons extra vergin olive oil
salt and pepper

directions

Place the seafood in a pan with a garlic clove, wine and 2 whole chilli peppers. On a high heat and mixing with a wooden poon from time to time wait until they open.
Remove most of the shells but leave ome with the shell for decoration. KEEP THE COOKING LIQUID from the mussels, but pass through a sieve and discard the chilli and garlic.
Add half of the chopped herbs to the tomatoes and set aside to macerate.
Place 3 tbsp of olive oil in a pan, add the 2 whole chiili some parsely and the garlic and saute to release the flavour. Add half the chopped herbs and the shellfish and on high heat mix for 3 minutes.
Boil the pasta to al dente stage, drain and toss in the pan with the seafood mix, the tomatoes and toss for a few seconds on HIGH heat.
serve with a few basil leafs to decorate.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Wild Thyme Flour

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>

View Full Profile