Contact Us
logo
Food Advertising by

A pasta for a busy day – Seafood Linguine

With the year coming to an end there is a race to finish all the pending work on time to ensure we can have a peaceful break. Not just our bodies but the mind is also stretched to its absolute limits. You want not just the week, but the year to also hurry up and finish so you can rest, relax and recharge your batteries to start the new year afresh.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

 

And I am suffering like everyone else, the mental and physical torture I put myself through has finally taking its toll and I can almost hear my body scream at me and say stop, relax, catch a breath.

Processed with VSCOcam with 8 preset

Processed with VSCOcam with 8 preset

By the time the work day comes to an end, I feel the clogs in the brain that are constantly churning slow down. So when I came home today after a very long and tiring day, I did not want to cook an Indian meal. But I craved for carbs, God I craved for carbs.

Processed with VSCOcam with f3 preset

Processed with VSCOcam with f3 preset

 

And when I do not have Rice, Pasta is the next best thing. Since I had some fresh pasta and frozen seafood, I just put together this one pot “Seafood Linguini with white wine” to finish the day. The whole dish takes around 30 minutes to put together and is simply delicious. It is a dish that not only satisfied my carb cravings but also required no real effort.

Processed with VSCOcam with f3 preset

Processed with VSCOcam with f3 preset

Recipe (Cooking time 30 minutes, serves 2)

300 gms Linguini

1 tbsp Olive oil

150 gms mixed seafood (Prawns, Squid rings, Clams, Mussels, any white fish fillet cut into small pieces)

4 tbsp tomato paste

One shallot finely chopped

Two tsp chili flakes

1 cup White wine

Salt & Pepper to taste

One tsp Capers (optional)

Handful of freshly chopped Parsley

Clean & De-vein the prawns and the mussels (If using) and keep them aside

Heat oil in the pan and add the Capers, Garlic, and Shallots. Cook till the onions have become translucent.

Add the Tomato paste and cook till it starts leaving the pan. Add the white wine and cook on a low flame.

Cook linguine in lots of salted boiling water until al dente. Drain and keep aside.

If you feel that your Tomato sauce is too thick, you can add a little water in which the Linguine is boiling to make the sauce a little thin.

Add the chili flakes in the Tomato sauce and then add fish and cook till done. If using Mussels cover and cook till they open up. Throw away any mussels that don’t open. Add Salt and Pepper to taste and the drained Linguine. Cover and cook for 2 – 4 minutes. Pepper. Toss well and serve hot with fresh parsley.

 

Recommended for you:

About Author

bhavna

0 Comments

No more comments

Post a comment