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Sexy Seafood Pasta

Kosher salt
1 pound linguine
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
1/4 cup dry white wine
One 28-ounce can fire-roasted crushed tomatoes
1/2 pound large shrimp, peeled and deveined
1/2 pound black mussels, scrubbed and cleaned
1/4 cup fresh basil leaves, sliced into ribbons


Bring a large pot of salted water to a boil. Slip the pasta into the boiling water. Cook until al dente. Pour the oil into a large skillet over medium heat. Once its hot, toss in the garlic and red-pepper flakes, and cook, stirring, until the garlic is golden and fragrant, just about 1 minute. Pour in the wine and the tomatoes; bring the liquid to a simmer, and allow the sauce to cook for 10 minutes, stirring on occasion. Stir the shrimp and mussels into the simmering sauce, cover, and cook for 3 minutes, or until the mussels open and the shrimp turns bright pink. (Remove any mussels that have not fully opened.) Give the sauce another stir, and then add the linguine and basil directly to the pan. Toss all together, and serve hot!

Source: www.epicurious.com