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Categories:
kosher salt linguine olive oil garlic red pepper white wine tomatoes shrimp black mussels fresh basil
Viewed: 71 - Published at: 4 years agoIngredients
- Kosher salt
- 1 pound linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red-pepper flakes
- 1/4 cup dry white wine
- One 28-ounce can fire-roasted crushed tomatoes
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound black mussels, scrubbed and cleaned
- 1/4 cup fresh basil leaves, sliced into ribbons
Method
- Bring a large pot of salted water to a boil.
- Slip the pasta into the boiling water.
- Cook until al dente.
- Pour the oil into a large skillet over medium heat.
- Once its hot, toss in the garlic and red-pepper flakes, and cook, stirring, until the garlic is golden and fragrant, just about 1 minute.
- Pour in the wine and the tomatoes; bring the liquid to a simmer, and allow the sauce to cook for 10 minutes, stirring on occasion.
- Stir the shrimp and mussels into the simmering sauce, cover, and cook for 3 minutes, or until the mussels open and the shrimp turns bright pink.
- (Remove any mussels that have not fully opened.)
- Give the sauce another stir, and then add the linguine and basil directly to the pan.
- Toss all together, and serve hot!
