Tasty Seafood Linguine
I have been making late night trips to my local Asian grocery store more times in a week than I'd like to admit. Not only do they have some creative soups and spices, but they are known for a good deal!
On one of my experimental runs, I found a box of frozen mixed seafoods. Initially, I thought that it might have been a mix of scraps from preprepared fish that they put out in the mornings. Boy was I wrong and I am so happy that I was. For less than $8, I got a pound of freshly frozen mixed seafood and I knew exactly what to do with it!
Instructions:
1 lb cooked gluten free spaghetti (I like the Jovial brand, you can also just use normal linguine noodles here)
1 lb seafood mix defrosted
1 tbsp chili oil with flakes (Trader Joe’s Crunchy Chili Oil)
5 cloves of garlic, minced
1 tablespoon extra virgin olive oil
1 cup Italian parsley
1 tomato largely chopped
1 tablespoon capers
2 tablespoon white wine
1 cup chicken broth
1 tsp salt
2 tsp pepper
Extra olive oil to drizzle
Directions:
Add extra virgin olive oil to your large pot or Dutch oven on medium heat. Once the oil is warm, add the defrosted seafood mix and wine, and stir to combine well.
Once partially cooked, add the garlic, chili, capers, tomatoes, parsley, chicken broth, and salt and pepper.
Bring to the boil on medium-high heat, and then lower the heat to a low simmer, cover, and cook on low for about 10 minutes.
Prepare your plate by placing the spaghetti first, then the seafood with some of the tasty stock, and drizzle with olive oil and some flaky sea salt on top.
Wallah!
Optional: if you have a lime on hand, squeeze a half of a lime on top and enjoy!
