Description
A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters.
Ingredients
- 1 (16 ounce) package linguine pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small red onion, minced
- 1 tablespoon olive oil
- 2 tomatoes, seeded and diced
- 3 green onions, chopped
- 1 (8 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 2 pounds mussels, cleaned and debearded
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 1 lemon – cut into wedges, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent
- about 5 minutes.
- Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes
- tomato paste
- oregano
- and thyme. Simmer for 5 minutes. Stir in mussels and shrimp
- then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened
- discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4