Linguine, Shrimp and Halibut

A community recipe by DonGoyo

Not tested or verified by Nigella.com

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Introduction

Linguine, shrimp, scallops, halibut or firm white fish, tomatoes, and lots of Parmesan cheese.

Ingredients

Serves: 0

13 ounces linguine
2 pounds tomatoes
1 dash olive oil
1 pinch of salt
1 pinch of pepper
3 fluid ounces olive oil
7 ounces scallops
8 ounces peeled shrimp
5 ounces calamari (cut into rings)
8 ounces white fish (cut into pieces)
3 cloves crushed garlic
2 diced onions
1 tablespoon tomato paste
2 fluid ounces water
⅓ cup chopped fresh italian parsley
Parmesan cheese (to taste)

Method

Linguine, Shrimp and Halibut is a community recipe submitted by DonGoyo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the linguine in salted boiling water and set aside.

To roast the tomatoes: preheat the oven, to 350°F. Cut the tomatoes in half and place on a baking tray. Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.

Blend or use a food processor if you have one. The mixture should still have texture.

Heat half the oil in a pan, and saute the scallops and the shrimp for 2 minutes, until just cooked, and remove from the pan. Add calamari and cook for 2 minutes, before removing from the pan. Adding a little more oil if needed, saute the fish for a few minutes, until just cooked, and remove from the pan.

Heat the remaining oil, and saute the garlic and onion for a few minutes (until cooked). Add the tomato mixture, tomato paste and water, and simmer (for 10 minutes).

Carefully add the seafood to the sauce, season with salt, pepper, and mix through the chopped parsley. Serve with the linguine and Parmesan cheese.