Seafood Linguine with White Wine Sauce

Instructions

1. Step 1

   Inspect the mussels. Scrub the shells, remove any beards, and discard cracked mussels or open mussels that do not close when tapped.

2. Step 2

   Bring the water to a boil in a large pot and dissolve the salt in it.

   Ingredients used: 18.0 gr Salt, 2880.0 ml Water

   Cookware: large pot

3. Step 3

   Add the linguine and cook for about 2 minutes less than the package's al dente time. Reserve about 120 ml of the cooking water, then drain the pasta.

   Timer: 8 min (fixed)

   Ingredients used: 340.0 gr Linguine

   Cookware: colander, large pot

4. Step 4

   Heat the olive oil in a large deep skillet over medium heat. Add the shallot and cook until softened without browning.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 80.0 gr Shallot

   Cookware: large deep skillet, wooden spoon

5. Step 5

   Stir in the garlic and red pepper flakes until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large deep skillet, wooden spoon

6. Step 6

   Pour in the white wine and simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml dry white wine

   Cookware: large deep skillet, wooden spoon

7. Step 7

   Add the seafood stock and bring the sauce to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 ml Seafood Stock

   Cookware: large deep skillet, wooden spoon

8. Step 8

   Add the mussels, cover the skillet, and cook until most shells have opened.

   Timer: 3 min (fixed)

   Ingredients used: 450.0 gr Mussel

   Cookware: large deep skillet, lid

9. Step 9

   Add the shrimp and squid, cover again, and cook until the shrimp are opaque, the squid is just tender, and the seafood reaches 63°C.

   Timer: 3 min (fixed)

   Ingredients used: 225.0 gr Shrimp, 170.0 gr Squid

   Cookware: large deep skillet, lid

10. Step 10

    Add the drained linguine, butter, lemon juice, parsley, and black pepper. Toss over low heat until the butter melts and the pasta is coated, adding reserved pasta water only as needed to loosen the sauce.

    Timer: 2 min (fixed)

    Ingredients used: 42.0 gr Butter, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

    Cookware: large deep skillet, tongs