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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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