Seafood Linguini
Seafood Linguini
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Seafood Linguini

20 MIN
25 MIN



  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
  2. In a large non-stick sauté pan or Dutch oven over high heat, sear the shrimp and scallops for about 1 minute in 30 ml (2 tablespoons) oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pan over medium heat, soften the shallot and garlic in the remaining oil. Season with salt and pepper. Sprinkle with the flour and paprika and continue cooking for 1 minute. Slowly whisk in the clam juice and milk. Bring to a boil, stirring constantly, and simmer gently for 1 minute. Add the mussels. Cover and simmer for 3 minutes. Add the pasta, shrimp, scallops and fish and toss well. Cover and continue cooking until the fish and seafood are cooked, 3 to 5 minutes. Adjust the seasoning. Discard any mussels that did not open during cooking.
  4. Sprinkle each serving with chives.


  1. Vraiment Excellent. Belle texture sur les pâtes. Goût bien équilibré. Excellent avec un bon vin blanc!

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