How to cook cuttlefish ink linguine with seafood, recipe with cooking cream and vegetables, ready in 45 minutes and served on plates sprinkled with chives.
Ingredients for 4 people
- 400 g of cuttlefish ink linguine
- 300 g fresh or frozen seafood
- 100 ml packaged lobster broth
- 125 g of cooking cream
- 2 carrots
- 1 stalk of leek
- half a stalk of celery
- 2 tablespoons of butter
- 125 ml of white wine
- 1 bunch of chives
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- salt
Time of realization
45 minutes in total, including a rest time
Preparation
1) First defrost the seafood, following the instructions written on the package, or wash the fresh ones, preparing them for cooking.
2) Clean the carrots and cut them into julienne strips, then peel and wash the leeks, then dry them and cut them into thin slices.
3) Clean and wash the celery, then dry and cut it into small pieces.
4) In a pan heat the butter and pour the vegetables, leaving them to brown for about 7 minutes.
5) At this point, after having wet everything with the lobster broth and with the white wine, add the seafood, leaving to simmer for about 10 minutes with a covered pan.
6) In a sufficiently large saucepan, put 3 liters of water and 2 tablespoons of coarse salt, bring to a boil and then toss the cuttlefish ink linguine, making it remain al dente respecting the times indicated on the package.
7) Drain the pasta and pass it under cold water.
8) In the pan with the vegetables and seafood, add the cooking cream and adjust the salt.
9) After washing the chives, cut into slices, with which to sprinkle the pasta once seasoned with the sauce.
