SERVES:
4 - 6
INGREDIENTS:
1 pound linguine
2 pounds mussels (see hints)
approx. 16 - 20 medium raw shrimp, peeled (shells reserved)
1/2 cup water for steaming mussels and reserved shrimp shells
two 6 ounce haddock fillets, cut into large bite size pieces
1/2 cup finely diced onion
1/3 cup finely diced peeled carrot
1/3 cup finely diced celery
2 - 3 Tbs olive oil
1 large clove garlic, minced
pinch red pepper flakes
1/4 - 1/2 tsp dried basil
1/4 - 1/2 tsp dried oregano
one 28-ounce can crushed tomatoes (or tomato sauce)
salt to taste
chopped fresh parsley for garnish (optional)
PROCEDURE:
Get a pot of water going for cooking the linguine.
If you have them, add the shrimp shells from the peeled raw shrimp to a large pan and add the 2-pound bag of mussels, adding about 1/2 cup of water, turning the heat to high and putting a lid on top.
Let that steam along on high heat until the mussels have opened up and then take the lid off and let them mussels cool down, reserving the liquid in the pan.
Place another large, deep, heavy bottomed pan on the stove top, add a splash of olive oil and saute about 1/2 cup finely diced onion and 1/3 cup each of finely diced carrot and celery.
Once the onion is translucent, add one large minced clove of garlic and a sprinkling of dried basil and dried oregano and a pinch of red pepper flakes.
Let that cook along for a minute and then add one 28-ounce can of crushed tomatoes.
At that point, use a slightly ajar lid on the mussel pan to strain the shrimp shell and mussel broth into the sauce.
Let that gently simmer along at a good rate to thicken up a bit and, while that's happening, remove the cooked mussels from the shells and add the linguine to the boiling water.
Once the linguine has been cooking along for 5 minutes or so, add the shrimp and the haddock pieces to the marinara sauce.
Try not to stir that too much and, after a few minutes when the shrimp and haddock are cooked through, add the mussels to warm through.
Drain the pasta and serve it up in bowls with the seafood marinara over the top and a sprinkling of fresh chopped parsley.
HINTS:
Make sure to give the mussels a rinse under cold water and discard any that are open and remain open as you are rinsing them.
Garnish with grated parmesan cheese if you like.