Alright everyone, here’s an easy dish to kick off the recipe section. Now most pantries would have this everyday stuff which makes it quite easy. However, for those of you who do not have an extremely handsome Italian chef roommate living with you, the grocery cost is quite cheap. Now most of my roommates would agree that it wouldn’t be right to kick off this first cook book recipe with anything other than a pasta dish, so here you go:
Linguine con funghi e frutti di mare (Linguine with mushrooms and seafood):
Serving size 6-8 people
- 6 tablespoons of olive oil
- 5-6 cloves of garlic (you can never have enough garlic)
- 1 medium – large sweet onion
- 5-6 basil leaves
- Red pepper flakes (amount pending on your preferred heat level)
- Handful of parsley leaves
- 2 cans of tomatoes (preferably crushed or puréed)
- Pound of mushrooms (try and stay away from Portobello’s in this dish)
- 1/2 -1 cup of dry white wine ( any dry wine works but sauvignon blanc is best)
- Pound and 1/2 of Linguine
- Salt and pepper to taste
- 2 pounds of shrimp or Scallops (fresh is best but frozen will work)
A lot of people find cooking to be a chore and therefore never do it. So first and foremost grab a beer or tall glass of wine along with some music to get you started. I’ve always found before you start cooking to prep all your ingredients (chop garlic, parsley basil, etc..) that will help make things easier for yourself.
The Sauce: First start by adding the oil in a large sauce pan over medium heat. In 30 sec or so add your garlic and onions along with some red pepper flakes (be sure to not burn your garlic). After about 2 minutes or so the onions will become transparent which is your cue to add the cans of tomatoes, wine, salt and pepper while putting burner on a low heat let sit for about 20min constantly stirring every 5. Sauce will begin to bubble which is indicative in reducing out the alcohol from the white wine. After 20 min add your basil and chopped mushrooms
*Trick – to cut the acid in your sauce try adding a couple tblsp of sugar or some shaved carrots
after adding your mushrooms start to prepare your seafood,
The Seafood: If you are dealing with tiny bay scallops or shrimp (shell off) then you can add directly to sauce along with mushrooms, however with jumbo scallops you may want to pan sear them in a pan with some olive oil salt and pepper. Cook until shrimp has become pink and scallops have cooked through and enjoy!
Once plated add your sauce with some fresh sprinkled parsley atop and even a squirt of lemon juice if you feel up to it!
Buon Appetito America!