From Tasty.

Follow @thecookingmawma for more easy, delicious and family-friendly recipes like my family’s Linguini ai Frutti di Mare or Seafood Linguini!
Growing up Italian meant one thing on Christmas Eve: the Feast of the Seven Fishes. Here is my family’s seafood linguini, the Feast of the Seven Fishes way 🍝🐟 Mussels, shrimp, calamari, garlic, and white wine: It’s simple, classic, and never average. If you’re making Christmas Eve seafood pasta, this is the one.
Ingredients:
1 tbsp salt, plus 1 tsp, plus more to taste
¾ lb of linguini
4 cup reserved pasta water
4 tbsp extra virgin olive oil
1 tbsp unsalted butter
4 large garlic cloves, crushed
1/2 cup fresh parsley + 1 tbsp for garnish
1/4 of the rind of a lemon
1/2 fresh arbol chili pepper
3 cups of fresh cherry or Campari tomatoes, halved
1 tsp pepper
1 lb raw mussels
1 cup dry white wine (like Sauvignon Blanc)
½ lb raw shrimp, peeled and deveined
½ lb raw calamari, sliced into rings
Prep:
1. Fill a 6½-quart saucepan two-thirds full with cold water. Bring it to a boil over high heat. Once it’s boiling, add 1 tbsp salt, then add linguini. Cook until al-dente (about 10-12 minutes). Drain the cooked linguini, and reserve at least 4 cups of the cooking water.
2. In the meantime, in a large 12-inch skillet with high sides (deep enough to hold the sauce and pasta), add olive oil, butter, garlic, parsley, lemon rind, chili pepper, tomatoes and 1 tsp each of salt and pepper. Cook on medium heat until tomatoes soften and burst (about 10 minutes). Add in raw mussels and wine, cover with a lid, and cook for 2 minutes.
3. After 2 minutes, remove the lid. Remove garlic, parsley and mussels from the pan and set aside. Add in cooked linguini and the 4 cups pasta water. Add in raw shrimp and calamari, cover with a lid and cook for another 2-3 minutes.
4. Add mussels back in and parsley for garnish. Taste for salt, and add more if needed.
#FeastOfTheSevenFishes #ItalianChristmas #SeafoodLinguini #FruttiDiMare #TheCookingMawma