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Categories:
evoo garlic chile peppers red onion salt sherry tomatoes oregano fresh basil parsley salt mixed seafood freshly ground pepper Bay evoo linguine
Viewed: 2 - Published at: 6 years agoIngredients
- 3 tablespoons EVOO
- 4 cloves garlic, chopped
- 2 Fresno chile peppers, thinly sliced
- 1 small red onion, finely chopped
- Salt
- 1/2 cup dry sherry or dry vermouth
- 2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
- 1 teaspoon dried oregano or marjoram
- 1 cup fresh basil leaves (about 20), torn
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- Salt
- 1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
- Freshly ground pepper
- Seafood seasoning, such as Old Bay
- 1 tablespoon EVOO
- 1/4 cup dry vermouth
- 1 pound linguine
Method
- For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat.
- Add the garlic, chiles and onions.
- Cook, stirring, for 5 minutes.
- Season with salt and stir in the sherry.
- Cook until reduced by half.
- Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes.
- Stir in the basil and parsley.
- Remove from the heat.
- For the pasta: Bring a pot of water to a boil for the pasta, and season with salt.
- Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning.
- Heat the EVOO in a skillet over medium-high heat.
- Add the seafood and cook until opaque and firm (or heated through for the crab or lobster).
- Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
- Meanwhile, cook the linguine until al dente, then drain.
- Toss the linguine with the sauce and fold in the seafood.
- Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
- You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.
