Happy Valentine’s Day from the Callaways! We had sushi for lunch and watched a beautiful Hawaiian sunset.
Yield: 2 Servings
Prep Time: 5-10 minutes
Cook Time: 30 minutes
8 ounces uncooked wheat linguine
(or pasta of your choice)
2 tablespoons extra-virgin olive oil, divided
6 ounces peeled and deveined shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes, chopped with juices
1/2 cup clam juice
12 clams (frozen)
12 mussels (frozen)
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil
Cook pasta according to package directions.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; cook 3-5 minutes until pink. Remove shrimp from pan; cover with foil to keep warm. In separate pan combine frozen mussels and clams over medium-high heat and cook covered for 5-7 minutes until shells open. Discard any unopened shells.
Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add seafood (clams, mussels, shrimp) and parsley; cover, reduce heat to medium. Cook for 2 minutes to combine.
Serve seafood sauce over pasta. Sprinkle with basil.
Adapted from Cooking Light.