Linguine with Frutti di Mare (Dr. p. 192)

Updated at: Wed, 16 Aug 2023 23:55:08 GMT

Step 1

Bring a pot of salted water to a boil.

Step 2

Meanwhile, heat a large sauté pan to medium hot, add 3 tablespoons of the olive oil, then add the onions, herbs, salt, pepper, red pepper flakes, and mushrooms and cook, stirring occasionally, for 3 minutes. Add the bell pepper and tomatoes and continue to cook another 2-3 3 minutes, stirring occasionally. Add half of the garlic and half of the parsley, then cook 2 minutes more, until the garlic is softened but not browned. Transfer to a bowl and set aside.

Step 3

When the water is boiling briskly, add the pasta, stirring occasionally, and cook for about 8 minutes or until the pasta is al dente, ideally slightly undercooked. Drain well, and add to the bowl with the vegetables.

Step 4

While the pasta is cooking, pat dry the shrimp and scallops with paper towels. Using the same sauté pan as earlier, heat it to medium-hot. Add the avocado oil, then the shrimp and scallops, and sear both for 30 seconds on each side. Pour in the wine, then add the mussels, cover the pan, and steam for 3-4 minutes until the mussels open. Discard any mussels that don't open, then pour the vegetable-pasta mixture into the pan, stir to mix well, cover the pan, and heat for 1-2 minutes, until warmed through.

Step 5

Bring a small sauté pan to medium hot, then add the remaining 3 tablespoons olive oil and the remaining parsley and garlic. Simmer over low heat for 2 minutes, until the garlic is softened but not browned.

Step 6

With tongs, transfer the pasta, shellfish, and vegetables to a serving platter. Drizzle the parsley sauce over and serve.

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