Seafood linguine with shrimp, mussels, and calamari: Recipes + Menus : gourmet.com

Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4 to 6

Active time:1 hr
Start to finish:2 hr

Enrica Rocca, Venice, Italy

November 2009

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10 oz medium shrimp with heads
1 medium onion, thinly sliced
1 large carrot, peeled and thinly sliced
4 tablespoons chopped flatleaf parsley, divided (stems reserved for broth)"_blank">pastry cream
5 tablespoons olive oil, divided
1 1/2 cups dry white wine, divided
4 cups water
1 lb mussels, scrubbed and beards removed
1 lb linguine
10 oz cherry tomatoes (about 20), halved
1 small dried hot chile, optional
10 oz cleaned small calamari (1 lb before cleaning), bodies cut into ¼-inch-wide rings, tentacles left whole

Accompaniment

extra-virgin olive oil

Separate heads from shrimp. Put heads, carrots, coarsely chopped onion, parsley stems and 2 tablespoons oil in a 3-quart heavy saucepan, and cook, without adding any liquid, covered, over medium-low heat, stirring occasionally 15 minutes.
Meanwhile, shell shrimp, reserving shells, then halve shrimp lengthwise and devein.
Add shrimp shells, water, and ¾ cup wine to pan (shrimp heads will turn liquid red), and bring to a simmer, skimming surface as necessary. Simmer stock gently, partially covered, 1 ½ hours.
Strain stock through a medium-mesh sieve set over a bowl, pressing on and discarding solids.
Heat remaining 3 tablespoons oil in a 12-inch wide deep heavy skillet over medium-high heat until it shimmers. Add the mussels and remaining ¾ cup wine, then cover and cook, shaking pan occasionally, until most of mussels are open, 2 to 3 minutes. Transfer mussels as opened with a slotted spoon to a colander set over a dish to collect juices and continue to cook until remaining mussels are open. (Discard any mussels unopened after 6 minutes.)
Add juices from dish to juices in skillet along with 1 cup shrimp stock an d salt to taste (remember that pasta will be well salted).
Meanwhile, cook linguine in a pasta pot of well-salted boiling water (it should taste almost like the sea) until barely al dente, about 8 minutes. Drain in a colander.
Add cherry tomatoes, calamari, chile (if using) and 2 tablespoons parsley to skillet and simmer over medium heat until tomatoes are softened, about 3 minutes.
Stir in linguine and simmer, uncovered, until linguine is al dente and has absorbed all the liquid, about 3 minutes, adding some more shrimp broth if pasta absorbs all of liquid before it is al dente.
Stir in mussels and shrimp and cook, stirring gently, until shrimp turn pink, about 1 minute.
Sprinkle with remaining 2 tablespoons parsley and serve immediately.
Pass olive oil to drizzle over individual plates of pasta.

Cooks' Note: Shrimp stock can be cooked 6 hours ahead. Chill cooled stock, uncovered. Shrimp and calamari can also be prepared (but not cooked) 6 hours ahead and chilled.

Photograph by Marcus Nilsson

by Enrica Rocca, Venice, Italy

Keywords: adventures with ruth,; enrica rocca,; venice,; italy,; linguine

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