Plat
Creamy Tomato Seafood Linguine
40 minPour 3Nutri-Score C€€€
C
40 min
40 minCreamy Tomato Seafood Linguine
ce qu’il vous faut
Ingrédients
olive oilÉpicerie30 ml
butterProduits laitiers56 g
shallots (finely diced)Fruits et légumes2 morceaux
garlic (cloves, minced)Fruits et légumes6 morceaux
cherry tomatoes (halved)Fruits et légumes18 morceaux
tomato pasteÉpicerie80 g
chilli flakesÉpices4 g- dried oreganoÉpices3 g
- dried basilÉpices2 g
- dried rosemaryÉpices2 g
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
sugar (to taste)Épicerie5 g
fish stockÉpicerie240 ml
seafood (mussels, langoustines, lobster tails) (cleaned)Poissons600 g
parsley (finely minced)Fruits et légumes15 g
linguineCéréales200 g
par portion
Nutrition
546kcal
- Glucides
- 55 g
- Protéines
- 35 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Passoire
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat the olive oil and butter in a large pan.
- Add the diced shallots and garlic and sauté until soft and fragrant.
- Étape 2
Blister the tomatoes
- Add the halved cherry tomatoes to the pan.
- Cover and cook until the tomatoes are blistered.
- Étape 3
Cook the pasta
- Cook the linguine in salted boiling water until al dente, about 9 minutes.
- Reserve a cup of the pasta water before draining.
- Étape 4
Build the sauce
- Stir the tomato paste, chilli flakes, oregano, basil and rosemary into the tomatoes.
- Cook for 5 minutes, then season with salt, pepper and sugar to taste.
- Étape 5
Add stock and seafood
- Pour in the fish stock and the reserved pasta water.
- Adjust the seasoning, add the seafood and cook until just done.
- Étape 6
Finish with pasta and parsley
- Sprinkle in the minced parsley.
- Add the al dente pasta and let it finish cooking in the sauce, then serve with extra sauce spooned on top.
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