Seafood Linguine

🛒 Ingredients

• Linguine Pasta 100 g · 350 kcal
• Raw Shrimp, peeled and deveined 75 g · 75 kcal
• Fresh Scallops 50 g · 45 kcal
• Cooked Mussel Meat 30 g · 25 kcal
• Calamari Rings (squid) 50 g · 40 kcal
• Cherry Tomatoes, halved 50 g · 9 kcal
• Garlic, minced 5 g · 7 kcal
• Extra Virgin Olive Oil 15 g · 135 kcal
• Dry White Wine 50 g · 40 kcal
• Fresh Parsley, chopped 5 g · 3 kcal
• Red Chili Flakes 1 g · 2 kcal

👨‍🍳 Instructions

1. Cook linguine in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat, then add minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.
3. Add shrimp, scallops, calamari, and cherry tomatoes to the skillet, cooking for 2-3 minutes until the shrimp turn pink and the scallops are opaque.
4. Pour in the dry white wine and bring to a simmer, allowing it to reduce slightly for 2-3 minutes; then stir in the cooked mussel meat.
5. Add the cooked linguine and reserved pasta water to the skillet, tossing gently to combine all ingredients and coat the pasta with the sauce.
6. Garnish generously with fresh chopped parsley and serve immediately.