Linguine with Shrimps

Ingredients:

1 1/2 cups tomatoes

1 tablespoon extra-virgin olive oil

1 teaspoon thyme leaves

Kosher salt and freshly ground pepper

300 grams linguine

1 cup(s) heavy cream

300 grams large shrimp, shelled, deveined and halved lengthwise

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 tablespoon chopped parsley

Directions

Preheat the oven to 375 degrees. In a skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 20-25 minutes, until their skins split.

In a pot of boiling salted water, cook the linguine until al dente; drain.

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens, about 3 minutes. Add the shrimp and simmer about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Kali oreksi!

Sea Food Linguine

Ingredients:

225 grams whole-wheat linguine or spaghetti

2 tablespoons extra-virgin olive oil

4 cloves garlic, chopped

1 tablespoons chopped shallot

1 can diced tomatoes, drained

1/2 cup white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

12 littleneck or small cherrystone clams, scrubbed

225 grams dry sea scallops

225 grams tilapia or other flaky white fish, strips

1/4 cup grated Parmesan cheese

How to cook:

Cook pasta inside boiling water for 8 minutes, or according to package directions. Drain but do not rinse. I never rinse. 

Heat oil in a large skillet. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover, and cook for 2 minutes. Stir in scallops, fish, and marjoram. Cover until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Do not use any clams that don't open.)

Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan.