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seafood linguine





 what you need:
  1 tbsp olive oil             1/2 tsp paprika
  1 onion, diced               1/2 tsp dried Italian herb seasoning
  1 cup diced fennel bulb      1/4 tsp hot pepper f akes
  2 cloves garlic, minced      1 lb mussels
  2 bay leaves                 1 lb large shrimp, peeled and deveined
  1/4 tsp salt                 1 lb linguine
  1 can whole tomatoes         2 tbsp minced fresh parsley
  3/4 cup dry white wine
  3 tbsp tomato paste
 directions:
  Heat oil over medium-high heat; sauté onion, fennel, garlic, bay leaves and salt until sof ened,
  about 5 minutes. Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian
  seasoning and hot pepper f akes; cover and simmer over medium heat, stirring occasionally, for
  15 minutes.
  Meanwhile, scrub mussels and remove any beards; discard any that do not close when tapped.
  Add to pan along with shrimp, stirring to coat. Cover and cook, stirring occasionally, until
  mussels open and shrimp turn pink, 7 to 10 minutes. Discard bay leaves and any mussels that do
  not open.
  Meanwhile, cook linguine according to package instructions. Serve topped with mussel mix-
  ture. Sprinkle with minced parsley. http://livewellnetwork.com/Best-Recipes-Ever/recipes/Seafood-
  Linguine/8937461?pid=8937475


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