8.8 oz of linguine
For the sauce
4 medium-sized squid, cleaned, cut into rings (about 2 lbs)
4 tablespoons of olive oil
1 small onion (70g), finely chopped
3 medium-sized tomatoes (360g), peeled and seeded, finely chopped
1 medium-sized carrot (120g), finely chopped
2/3 cup of white wine (160ml)
1 teaspoon of salt
a pinch of black pepper
100g of small shrimp, cleaned
100g of cooked mussels, without shells
2 tablespoons of chopped parsley (for sprinkling)
8.8 oz of linguine
For the sauce
4 medium-sized squid, cleaned, cut into rings (about 2 lbs)
4 tablespoons of olive oil
1 small onion (70g), finely chopped
3 medium-sized tomatoes (360g), peeled and seeded, finely chopped
1 medium-sized carrot (120g), finely chopped
2/3 cup of white wine (160ml)
1 teaspoon of salt
a pinch of black pepper
100g of small shrimp, cleaned
100g of cooked mussels, without shells
2 tablespoons of chopped parsley (for sprinkling)
Fry 2.5 liters of water with 1/4 teaspoon of salt in a covered pot at high heat
Add the linguine and cook until al dente (about 5 minutes)
Prepare the sauce: In a large frying pan, fry the squid in olive oil over medium heat until it starts to turn opaque (about 3 minutes)
Add the onion, tomatoes, carrot, white wine, salt, and black pepper
Cook until the squid is tender (about 15 minutes)
Add the shrimp and mussels
Cook for about 5 minutes
Remove from heat
Drain the linguine, mix with the prepared sauce, and sprinkle with parsley
Serve immediately
Cals per serving: 520
