Linguini With Seafood

Course : Seafoods
Serves: 6
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2 tablespoons olive oil
3 small shallots chopped -- or green onions
1 teaspoon grated lemon rind
1/2 teaspoon red chili pepper flakes
2 tablespoons parsley -- chopped
12 large shrimp or prawns
12 medium scallops
1/2 cup white wine
2 pounds mussels
28 ounces tomatoes -- canned
1/4 cup basil -- fresh, shredded
1 pound linguini

Preparation / Directions:

Serve pasta and sauce in a large bowl on the table and let people help themselves. Vary the seafood according to your tastes. If you prefer a vegetarian version, sauté mushrooms and peppers instead of seafood and add into tomato sauce. Grated parmesan is traditionally not offered with seafood dishes. 1. In a large skillet, heat olive oil on medium-high heat. Add shallots and garlic. Sauté for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops. Sauté together until shrimps just turn pink and scallops are translucent, about 1-2 minutes. Remove with a slotted spoon from skillet. Season with salt and pepper. 2. Add white wine to skillet, bring to boil and add mussels. Cover and steam mussels until they open, about 3 minutes. Remove mussels from skillet and reserve with shrimps and scallops. Discard any mussels that do not open. Remove mussel meats from half the mussels, leaving remainder in their shells. 3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice and chili flakes into skillet and bring to boil. Stir in 2 TABLESPOON basil and simmer for 10 minutes to combine flavors. Season with salt and pepper. Sauce can be made ahead to this point. 4. When ready to serve: bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain well. 5. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss with pasta and serve.

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