Best Pasta With Mussels And Shrimp Recipes

LINGUINE WITH SHRIMP AND MUSSELS

Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

Saute onion and garlic in a little oil.
Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
In the same liquid steam shrimp until just barely done.
Meanwhile, cook linguine to the desired doneness. Drain.
Remove shells from mussels and shrimp, and mix with the sauce.
Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP

Spaghetti With Mussels, Scallops and Shrimp image

This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.

Provided by Leslie in Texas

Categories Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 large onion, minced
2 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh basil
1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
1 1/2 cups diced canned tomatoes, well drained
1 1/2 lbs mussels, scrubbed and debearded (see note)
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
salt & freshly ground black pepper, to taste
1 lb spaghetti, cooked al dente

Steps:

Heat oil in 4 or 5-quart saucepan over medium-high heat.
Add onion and saute until golden;add garlic and saute an additional 30 seconds.
Stir in wine,basil and marjoram and cook 1 minute.
Add tomatoes, increase heat and boil 5 minutes.
Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
Add scallops and shrimp.
Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
Season to taste with salt and pepper, add spaghetti and toss gently to mix.
Serve immediately, with freshly grated parmesan, if desired.
Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.