Pasta & Seafood- Linguini Recipe
tossed with fresh seafood in a light shellfish-tomato broth with garlic, wine, olive oil, and leeks, and parmesan slivers
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced leeks. Sauté for about 3-4 minutes until softened and fragrant.
- 3
Add the Seafood
Increase the heat to medium-high and add the mixed seafood to the skillet. Cook for 2-3 minutes until the seafood starts to turn opaque.
- 4
Deglaze and Add Liquids
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes, then add the diced tomatoes and shellfish broth. Season with salt and black pepper.
- 5
Combine with Pasta
Add the cooked linguini to the skillet and gently toss to combine with the seafood and broth. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- 6
Serve
Remove from heat and stir in the chopped parsley. Serve hot, topped with shaved parmesan cheese.
