I'm not a great lover of seafood, but add it to pasta, and I'm front of the queue!
For Easter this year, I decided to turn up the volume on my usual seafood linguine recipe with a Bloody Mary inspired sauce, which is great for entertaining and dinner parties over this weekend!
I come from an Italian background, and Linguine is one of my favorite pastas. I have fond memories of my Italian grandma making it in her kitchen, and drying the strands on a broomstick! :)
But apart from nostalgia, I think linguine pairs beautifully with any pasta sauce we throw at it!
This recipe includes gorgeous plump scallops, shrimp (prawns), crunchy pangratto topping and a spicy as you dare Bloody Mary flavor made with a Tuscan marinara pasta sauce. So it's also a super quick and easy recipe to make!
It's a perfect meal served for dinner parties of any size, and ideal for Easter! This is what we're eating tonight ;)
* 1 jar of Bertolli® Riserva Marinara sauce* 400 g (14 oz) dried linguine* 200 g (7 oz) of scallops (you can sue frozen)* 200 g (7 oz) of cooked shrimp (prawns)* 100 g (4 oz) cherry tomatoes cut in half* 2 tbsp olive oil* 2 tbsp of butter * 1 medium onion chopped small* 3 chopped garlic cloves (you can use less, but we love garlic in our house!)* 1 cup of chopped parsley and basil* 2 tbsp Worcestershire sauce* 1 cup of finely sliced celery* 50 ml (2 fl oz) vodka* salt and Tabasco to taste
For the pangrattato (breadcrumb topping):
* 1 tbsp olive oil* 1 cup of fresh breadcrumbs* 1 tbsp of chopped herbs (parsley and basil)* salt and pepper to taste
1) Make the pangrattato topping: Heat the oil in a frying pan and add the breadcrumbs. Mix to toast until golden. Stir in herbs and season to taste. Set aside. Place pan of water to boil for the pasta while you make the sauce.
2) For the Bloody Mary inspired sauce: In a deep sauce pan, fry the celery, garlic and onions in the olive oil until soft and onions are translucent. De-glaze the pan with the vodka. Add the Bertolli® Riserva Marinara sauce to the pan along with herbs, Worcestershire sauce, salt and Tabasco to taste. Stir and simmer gently for 5 minutes. Add a little water if the sauce gets too thick.
3) Meanwhile, add butter to a frying pan and fry the scallops on each side for a couple of minute, until golden brown. Add to the tomato sauce along with shrimp and cherry tomatoes.
4) The pasta should be ready now, so drain it and add to the pan of sauce along with a little of the pasta water. Mix well, then serve immediately topped with the pangrattato (breadcrumbs topping).
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