Linguine in Mountain and Sea

Linguine in Mountain and Sea

  • 1 pound dried linguine
  • 2 tbsp butter
  • 2 tbsp finely chopped onion
  • 8 oz fresh button mushrooms, thinly sliced
  • 8 oz fresh oyster mushrooms, swished in water and drained
  • ½ cup dry white wine
  • 2  cup chicken or seafood stock mixed with 1 tbsp cornstarch
  • 1 1-lb package of mixed prepared seafood, defrosted and drained (available from Trader Joes)
  • ½ cup non-fat half and half
  • 1 tbsp minced fresh thyme leaves
  • 2 tsp minced fresh sage leaves
  • 2 tbsp minced fresh parsley
  • Salt and pepper to taste
  • Extra chopped parsley for garnish

Prepare all ingredients per above.  Heat up a generous amount of lightly salted water (with a teaspoon of oil) for the pasta (pasta pot).  Heat butter in a separate skillet over medium high heat.  Add onions and fry for about 2-3 minutes, or until softened, mix in fresh mushrooms and cook for about 2-3 minutes.  Add wine and cook 1-2 minutes, reducing it by half. 

At about this time the water for the pasta should be coming to a boil.  Add pasta the pasta pot and stir well.  Set timer for 10 minutes.

Add stock mixture (stir to make sure cornstarch is fully dissolved before adding mixture )to the sauce skillet .  Boil the sauce for 4-5 minutes or until liquid is reduced in half.  Add seafood and cook1 1-2 or just until shrimp just start to turn color (will cook very quickly). Do not over cook or seafood will; be rubbery.  Add half and half and herbs.  Adjust seasoning.  Turn off the heat under the sauce and keep it warm. 

When timer goes off, check pasta.  It should be al dente.  If not, boil it for 1-2 minutes more.  Drain pasta and add it to the sauce.  Sprinkle with extra parsley.  Makes six servings.

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