Recipe of the Month
Saffron Linguini de Marisco
Ingredients:
1 package Rossi Pasta Saffron Linguini
12 live green lipped or black mussels, cleaned and de-bearded
1 lb. medium size shrimp, fresh or frozen with shells
3 tablespoons butter
2 cloves garlic
2 cups diced roma tomatoes
2 cups Rossi Pasta Classic Marinara
1 tablespoon sweet paprika
1 cup diced onion
1/2 bay leaf
3 cups water
1 8oz. bottle clam juice
6 tablespoons grated parmesan
salt to taste
fresh basil to garnish
DIRECTIONS:
1. Heat oil and butter in a stockpot over medium heat..
2. Add onion and garlic and cook until onion is transparent.
3. Add water and bay leaf and bring to boil.
4. Add mussels and shrimp, can cook until mussels open.
5. Remove mussels and shrimp and set aside
6. Remove shells from shrimp and add back into the liquid.
7. Return to boil while mashing shells on side of pot..
8. Continue boiling and reduce liquid by half.
9. Strain liquid and keep half.
10. Reheat the liquid over medium heat and add tomatoes and paprika.
11. Sauté for 4-6 minutes.
12. Add Marinara and cook on low heat for 3-5 minutes.
13. Add salt to taste as needed.
14. Cook linguini per package directions and drain.
15. Toss the pasta with the sauce and add the mussels and shrimp.
16. Add fresh parmesan and garnish with fresh basil.
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