Home » Howto & Style » [EN] Linguine Frutti Di Mare / معكرونة Linguine بفواكه البحر – CookingWithAlia – Episode 759

[EN] Linguine Frutti Di Mare / معكرونة Linguine بفواكه البحر – CookingWithAlia – Episode 759

Dinners are my favorite time of the day, especially when all the family is gathered around a delicious meal! This Linguine recipe with seafood made in collaboration with @Panzani.maroc will pleasantly surprise everyone at the dinner table! Being a fancy-looking recipe yet a very easy one, it’s a very consistent meal that will make everyone’s mouth water!
RECIPE: https://www.cookingwithalia.com/759-linguine-frutti-di-mare-linguine/

INGREDIENTS:
250 grams (8.8 oz) panzani linguini Pasta
150 grams (5.2 oz) peeled small shrimp
150 grams (5.2 oz) large whole shrimp
150 grams (5.2 oz) mussels, peeled
2 mussels with shells for garnish, rinced and cooked (any opened mussel to discard)
4 tablespoons olive oil
1 small zucchini, cut into thin slices
1 small white onion, finely chopped
50 grams (1.7 oz) cherry tomatoes, bruised
50 grams (1.7 oz) unsalted butter
2 garlic cloves, grated
1 teaspoon dried thyme
80 milliliters (1/2 cup) water
Zest of 1/2 lemon
1/2 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste

DIRECTIONS:
1- In a large pot of salted boiling water, cook linguine pasta for about 8 to 10 minutes. Once ready, drain and reserve 1/2 cup of the pasta cooking water for later.
2- In a medium pan, add 1 tablespoon of olive oil and heat over medium heat. Add the zucchini slices and cook from each side until they become lightly golden. Remove from the pan and set aside.
3- In a large bowl, wash the mussels under running water and pull off the hairy ‘beard’ that sticks out from the mussels, if it has one.
4- In a large pan, add 2 tablespoons of the olive oil and heat over medium heat. Add the shrimps, the cleaned mussels, salt, pepper and cook for 2 minutes. Remove the sea fruits from the pan and set aside.
5- In the same pan, add the remaining tablespoon of olive oil, onion, garlic, salt and pepper and cook until soft for 5 minutes. Add the butter, thyme, cook and stir constantly using a spatula for about 1- 2 minutes. Pour in the water, lemon zest and squeeze in a touch of lemon juice to get more freshness to the sauce then bring to a simmer.
6- Add the cooked sea fruits, linguini pasta and parsley to the butter sauce and gently mix until it is completely coated and well combined.
7- Add a little of the pasta cooking water if needed to thin the sauce.
8- In a preheated grilling pan over medium heat, drizzle with olive oil, place the large shrimps and grill from each side for 2 minutes until they become pink. leave it to cool down then remove all of the shell except for the part that is around the tail and the head.
9- Garnish the linguini pasta with the grilled shrimps, zucchini, glazed cherry tomatoes, mussels and fresh parsley finely chopped. Serve immediately with a quarter of lemon on the side if desired.

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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