Seafood Spinach Linguine Recipe

Cooking Instructions

1. 1

   Prepare the Sourdough Crumbs

   Preheat your oven to 350°F (175°C). Place the sourdough slices on a baking sheet and toast them in the oven for about 10 minutes until golden. Remove from the oven, let cool, then crumble into fine crumbs.

2. 2

   Cook the Linguine

   In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

3. 3

   Sauté the Garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

4. 4

   Add the Seafood

   Add the Argentine red shrimp and baby clams to the skillet. Cook for about 3-4 minutes until the shrimp turns pink and the clams open up.

5. 5

   Incorporate Vegetables

   Stir in the artichoke hearts, diced tomatoes, and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.

6. 6

   Combine with Linguine

   Add the drained linguine to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt, black pepper, and red pepper flakes to taste.

7. 7

   Serve

   Serve the seafood spinach linguine in bowls, topped with toasted sourdough crumbs for added texture.