Seafood and Asparagus with Linguine recipe
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Ingredients
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½ pound uncooked linguine
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 cup dry white wine
½ pound medium shrimp, peeled and deveined
1 pound steamer clams in shell, scrubbed
1 pound asparagus, trimmed and cut into 2-inch pieces
½ pound bay scallops
⅓ cup freshly grated Parmesan cheese
Nutrition Info
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618.2 calories
carbohydrate: 54.9 g
cholesterol: 185.7 mg
fat: 12.7 g
fiber: 4.8 g
protein: 58.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 483.7 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -
Directions Seafood and Asparagus with Linguine
Directions
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Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander, cover and keep warm.
Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms, stir and cook for 3 minutes. Pour in the wine and bring to a boil, add the shrimp.
Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.