This seafood marinara pasta is a little more elaborate than basic marinara; shellfish, garlic, white wine, and lemon make it tremendously tasty.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
878 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 teaspoons lemon juice
1 teaspoon dried oregano
4 cloves garlic, minced
1 cup dry white wine
1 tablespoon tomato paste
3 green onions, chopped
1 (16 ounce) package linguine pasta
2 pounds mussels, cleaned and debearded
2 tablespoons olive oil, divided
1 lemon - cut into wedges, for garnish
2 tomatoes, seeded and diced
1 teaspoon ground thyme
1 (8 ounce) can crushed tomatoes
1 pound uncooked medium shrimp, peeled and deveined
