Il Linguine La Salsa Di Pesto Con Frutta Del Mare
Dive into the indulgent flavors of coastal Italy with "Il Linguine La Salsa Di Pesto Con Frutta Del Mare," a gourmet seafood pasta dish that combines the vibrancy of fresh basil pesto with the luxurious charm of the sea’s finest treasures. Al dente linguine is enveloped in a velvety homemade pesto sauce crafted from aromatic basil, pine nuts, Parmesan, and garlic, then crowned with a medley of perfectly seared sea scallops, tender shrimp, and briny mussels simmered in white wine. Sweet cherry tomatoes and a hint of chili flakes add layers of brightness and subtle heat, making this dish a symphony of textures and flavors. Ready in just 40 minutes, it’s a stunning centerpiece for any dinner party or an elevated weeknight dinner that transports your taste buds straight to the Italian coastline. Keywords: seafood linguine, pesto pasta, seafood recipes, Italian coastal cuisine.
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 50 grams Fresh basil leaves
- 30 grams Pine nuts
- 50 grams Parmesan cheese, grated
- 2 Garlic cloves
- 100 milliliters Extra virgin olive oil
- 200 grams Sea scallops
- 200 grams Raw shrimp, peeled and deveined
- 200 grams Mussels, cleaned
- 150 grams Cherry tomatoes, halved
- 100 milliliters Dry white wine
- 1 to taste Salt
- 1 to taste Black pepper
- 1 pinch Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
To prepare the pesto, combine the fresh basil, pine nuts, grated Parmesan, and garlic cloves in a food processor. Pulse until finely chopped.
Gradually add the olive oil in a steady stream while running the food processor until the mixture becomes smooth. Season with salt and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the scallops and sear for 2 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the scallops.
Add the mussels and the dry white wine to the skillet. Cover with a lid and cook for 4-5 minutes or until the mussels open. Discard any mussels that remain closed. Remove from the skillet and set aside.
Lower the heat and add the cherry tomatoes. Cook for 2-3 minutes until softened.
Return the cooked seafood (scallops, shrimp, and mussels) to the skillet. Gently toss with the tomatoes. Add a pinch of chili flakes if desired.
In a large mixing bowl, toss the cooked linguine with the pesto sauce. If the mixture is too thick, gradually add the reserved pasta water to achieve the desired consistency.
Plate the linguine and top with the seafood and tomato mixture. Sprinkle with additional Parmesan and freshly cracked black pepper, if desired.
Serve immediately and enjoy your 'Il Linguine La Salsa Di Pesto Con Frutta Del Mare'!
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 15.4 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1105 mg | 85% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3414 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
