Seafood Linguine

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 onion, diced
• 1 cup (250 mL) diced fennel bulb
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 tsp (1 mL) salt
• 1 can (28 oz/796 mL) whole tomatoes
• 3/4 cup (175 mL) dry white wine
• 3 tbsp (45 mL) tomato paste
• 1/2 tsp (2 mL) paprika
• 1/2 tsp (2 mL) dried Italian herb seasoning
• 1/4 tsp (1 mL) hot pepper flakes
• 1 lb (454 g) mussels
• 1 lb (454 g) large shrimp, peeled and deveined
• 1 lb (454 g) linguine
• 2 tbsp (30 mL) minced fresh parsley

Preparation

1. In Dutch oven, heat oil over medium-high heat; sauté onion, fennel, garlic, bay leaves and salt until softened, about 5 minutes.
2. Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes; cover and simmer over medium heat, stirring occasionally, for 15 minutes.
3. 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.
4. Meanwhile, cook linguine according to package instructions. Serve topped with mussel mixture. Sprinkle with minced parsley.