Seafood And Asparagus With Linguine
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Linguine (uncooked)2 tbsps
Olive Oil2 cups
Mushroom (sliced fresh)1 cup
White Wine (dry)450 g
Bay ScallopsDirections:
1
Fill a large pot with lightly salted water and bring to a boil
2
Stir in the linguine, and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes
4
Drain well in a colander; cover and keep warm
5
Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket
6
Add the mushrooms; stir and cook for 3 minutes
7
Pour in the wine and bring to a boil; add the shrimp
8
Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms
9
Cover and steam for 2 minutes
10
Lift the steamer basket and add the scallops to the shrimp and mushrooms
11
Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes
12
Tip the clams and asparagus into the pot and combine with the shrimp and scallops
13
To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese