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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.
