Magazine Mondays: Linguine with Seafood Sauce

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What?? I’ve joined another cooking club?? No…I’m just joining Ivonne of Cream Puffs in Venice in the quest of actually using the recipes in food magazines.

For my first Magazine Monday recipe, I made the Seafood Sauce recipe on page 107 of the March 2010 issue of the Food Network Magazine. It’s one of those recipes where you have a base recipe and you add more stuff to it to get a different recipe…

Magazine Mondays: Seafood Linguine

Seafood Sauce (adapted from Food Network Magazine)

2 Tbsp Olive Oil
3 Garlic Cloves, sliced
Pinch of Red Pepper Flakes
Pinch of Black Pepper
1 Cup White Wine
30 Shrimps, shelled & deveined
30 Calamari Rings
30 Mini Scallops
7 oz Chopped Clams
4 Cups Perfect Marinara Sauce (base recipe…recipe below)
1 Tbsp Corn Starch

1. Heat olive oil and garlic in a skillet over medium-high heat. Add red pepper flakes. Cook until fragrant.
2. Add seafood and saute until almost fully cooked.
3. Add white wine, and let simmer for 3 minutes. Add Perfect Marinara Sauce, stir to combine. Cook for another 10 minutes.
4. Pour about 1/4 cup of sauce into a small bowl. Add corn starch and stir until corn starch has been evenly incorporated in the sauce. Pour corn starch mixture back into sauce and simmer until sauce thickens.
5. Toss sauce with 8 oz of cooked linguine and serve.

Perfect Marinara Sauce (adapted from Food Network Magazine)

3 Tbsp Olive Oil
6 Garlic Cloves, sliced
Pinch of Red Pepper Flakes
1 (28-oz) can Whole Tomatoes
1 Cup Water (or Chicken Broth or Clam Juice)
1 tsp Basil
2 tsp Salt

1. Heat olive oil in skillet. Add garlic and pepper, cook over high-heat until fragrant.
2. Reduce heat to medium-low. Add tomatoes and cook, crushing them as you stir. Rinse the can with the water and pour into the sauce.
3. Add basil & salt. Increase heat to medium and simmer for 20-25 minutes.