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Three-flavour Linguini Nests, Napoletana Sauce & Seafood

Recipe courtesy of O’Sole Mio

  • 4 to 6 uncooked fresh linguine nests
  • 2 tbsp (60 ml) olive oil
  • 3 or 4 garlic cloves, finely chopped
  • 1 cup (250 ml) Matane shrimp
  • 2 medium squids, cleaned and sliced into rings
  • 8 fresh mussels in their shell
  • 8 fresh clams in their shell
  • large shrimp, size 15/20
  • 1.5 cups (400 ml) O’Sole Mio Napoletana sauce
  • 4 tbsp (60 ml) chopped parsley
  • 1 cup (250 ml) dry white wine
  • 0.75 tbsp (12 ml) salt

2 servings

  1. Add the salt to a pot of boiling water and add 4 to 6 fresh linguini pasta nests. Cook the linguine to al dente about 2 to 3 minutes. Drain the pasta and place the nests back into the empty pot.
  2. In a saucepan, heat the olive oil over medium heat and brown the finely chopped garlic.
  3. Add the Matane shrimp, squid, mussels, clams and large shrimp to the saucepan and cook for 2 minutes.
  4. Deglaze the mixture with the dry white wine and add one three-quarter cup (200 ml) of Napoletana sauce and cover. Let simmer for 4 to 5 minutes.
  5. Add the remaining sauce and chopped parsley to the pasta and stir over medium heat for 2 minutes.
  6. Place the pasta on plates and cover with the sauce. Decorate the plates with the mussels, clams and shrimp and serve.
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