Food Network: Linguine with Seafood

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Linguine with Seafood
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open
or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves

2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

Instructions
Set a large, 1-gallon stockpot filled with water to a boil and season
with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a
boil.

Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain,
reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl
and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the
sauce.

While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add
the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized,
about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic
until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly

completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking
water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the
sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the
pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and
remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to
combine. Serve with Parmesan for garnishing.