Seafood Linguine
Description
Our favorite seafoods add their flavor to a tomato base!
lemmuh
材料
（3-4 servings）
linguine or linguine fini
360 g
kosher salt
for pasta water (1-1.5%)
shrimp (peeled and deveined)
1/2 lb
squid tubes (cleaned, sliced 1/2" wide rings)
300 g
fresh thyme
1 sprig
fresh basil
1 cup
garlic (smashed)
3 cloves
crushed red pepper
1/4 teaspoon or more to taste
extra virgin olive oil
3 tablespoons
crushed tomato
14 oz
white wine
1/2 cup
cane sugar
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
to taste
作り方
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1
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Squid and shrimp.
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2
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Garlic, fresh thyme and basil leaves.
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3
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Oil in a large skillet over medium heat.
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4
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Add garlic and cook until fragrant.
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5
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Add wine and cook for 30 seconds.
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6
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Add thyme/basil/tomato. Season with salt and pepper.
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7
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Bring it to a boil, then reduce to a simmer.
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8
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Lower the heat, add squid and cook for 1 minute.
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9
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Add shrimp and cook until they are pink and firm.
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10
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NOTE: Cook squid and shrimp right before adding the pasta.
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11
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Meanwhile, bring water to a boil to cook pasta.
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12
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Reduce the cooking time by 1 min so we FINISH it in the PAN.
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13
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Add pasta and toss over medium high heat, and serve!
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コツ・ポイント
My tomato cans don't contain sodium, so adjust your saltiness accordingly. Cook seafood at the end to keep it tender!
このレシピの生い立ち
Whenever I have leftover seafood, the easy solution is to make some pasta or fried noodles. This is a recipe we like:)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
