Seafood Fra Diavolo Linguine

Ingredients

• 180 g Linguine
• 200 g Shrimp (peeled and deveined)
• 300 g Mussels (cleaned, in shell)
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Red pepper flakes
• 1 cup (240 g) Crushed tomatoes
• 1 tbsp Tomato paste
• 1/4 cup (60 ml) Dry white wine(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Prep (20 minutes): Clean mussels (discard any that are open and do not close when tapped). Peel/devein shrimp if needed. Mince garlic and chop parsley; measure crushed tomatoes and tomato paste.

2. 2

   Cook pasta (about 10 minutes of the total cook time): Bring a large pot of salted water to a boil. Cook linguine until al dente, then reserve about 1/2 cup pasta water and drain.

3. 3

   Cook mussels and build sauce (about 15 minutes of the total cook time): In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add garlic and red pepper flakes and cook 30–60 seconds until fragrant. Stir in tomato paste for 1 minute, then add crushed tomatoes and white wine (if using). Simmer 5 minutes.

4. 4

   Add seafood and finish sauce (about 5 minutes of the total cook time): Add mussels to the sauce, cover, and cook 4–5 minutes until mussels open. Add shrimp and cook 2–3 minutes until pink and just cooked through. Season with salt and black pepper. Stir in lemon juice (if using) and parsley.

5. 5

   Combine and serve (about 0–5 minutes of the total cook time): Add drained linguine to the sauce and toss, adding a splash of reserved pasta water as needed to coat. Serve immediately.