Chef Patrick Shupka,
Amici
Ingredients
5 oz fresh linguine (single serving)
1 Tbsp olive oil
3 jumbo scallops
3 jumbo shrimp
1 half lobster tail
7 fresh mussels
½ tsp minced garlic
1 Tbsp minced red onion
Red wine
1 large tomato, diced
¾ cup homemade tomato sauce
1 Tbsp fresh basil
salt and pepper
Method
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has been cooked through but is still firm to the bite, about 8 minutes.
- Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Sear the lobster, scallops, and shrimp until golden brown.
- Remove the seafood from pan and cook through in a 350° oven for 7-10 minutes.
- Place mussels, garlic, and red onion in skillet and sauté until the onion and garlic start to brown. Deglaze the pan with a splash of red wine, cook until the wine is reduced.
- Add the tomato sauce and diced tomato. Continue to cook on medium heat until the mussels open (discard any unopened ones).
- Add the cooked seafood back into the sauce, season to taste.
- Add the cooked pasta to sauce. Finish with fresh basil and a drizzle of high-quality olive oil.
Yield 1 servings