Rinse mussels under cold running water to remove any sand and grit. Refrigerate mussels, uncovered, until ready to use.
Recipe
Primary Media
Description
Inspired by the Feast of the Seven Fishes, an Italian-American celebration on Christmas Eve with dishes of fish and other seafood, this pasta dish pays homage to the celebration with poached cod, mussels and scallops in a delicious spicy Italian tomato sauce.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 lbs. Fish Market live mussels | ||
12 c. water | ||
1 ½ tsp. kosher salt, plus additional to taste | ||
½ (16-oz.) pkg. Hy-Vee linguine | ||
1 medium lemon, halved | ||
2 medium whole cloves garlic, peeled; plus 1 clove minced | ||
4 tbsp. chopped fresh oregano, divided; plus additional for garnish | ||
5 tbsp. Gustare Vita olive oil, divided | ||
1 (2-lb.) Fish Market Alaskan cod fillet, ½ to ¾ in; cut into 4 pieces | ||
8 oz. Fish Market fresh sea scallops | ||
1 c. chopped white onion | ||
1 (10-oz.) pkg. Basket & Bushel gourmet medley tomatoes | ||
1 (17.6-oz.) bottle Gustare Vita arrabbiata pasta sauce | ||
1 ½ c. Gustare Vita tomato passata | ||
1 tbsp. Gustare Vita capers, drained | ||
Italian parsley, for garnish | ||
Fresh lemon juice, optional |
Things To Grab
- Colander
- 4-qt. saucepan or pasta pot
- Slotted spoon
- Paper towels
- Deep 12-in. nonstick skillet or sauté pan
- Wooden spoon or silicon spatula
Directions
Bring water and 1½ tsp. salt to boil in a 4-qt. saucepan or pasta pot. Add linguine. Gently boil, uncovered, for 8 minutes. Drain; reserve pasta water. Set linguine aside; cover to keep warm.
Return reserved pasta water to saucepan, squeeze juice from ½ lemon into pasta water; add the lemon rind, 2 whole cloves garlic, 2 Tbsp. oregano and 2 Tbsp. olive oil. Bring to a boil. Reduce heat to medium-low; add cod and very gently simmer for 4 to 6 minutes or until fish is opaque and just begins to flake. Transfer cod to a bowl using a slotted spoon. Cover to keep warm. Reserve ¼ cup cooking liquid.
Meanwhile, pat scallops dry with paper towels. Squeeze juice from remaining ½ lemon over scallops; let stand for 5 minutes.
Heat 2 Tbsp. olive oil in a deep 12-in. nonstick skillet or sauté pan over medium-high heat. Add scallops; cook for 2 to 3 minutes or until scallops reach 145°F and golden brown around the edges, turning halfway through. Transfer scallops to a bowl or plate; cover to keep warm.
Slightly cool skillet. Add remaining 1 Tbsp. olive oil, onion and tomatoes to skillet; cook over medium heat for 3 to 5 minutes or until onion is golden and tomatoes have burst. Stir in 1 clove minced garlic.
Add pasta sauce, tomato passata, remaining 2 Tbsp. oregano and capers to mixture in skillet; cook over medium-low heat for 2 to 3 minutes or until fragrant. Add mussels; cover and cook over medium-low heat for 3 to 4 minutes or until mussels open. Discard any unopened mussels.
Add cooked linguine, ¼ cup reserved cooking liquid, cod and scallops into the skillet; cover and cook for 2 to 3 minutes or until cod reaches 145 degrees and mixture is heated through. Sprinkle with lemon juice; garnish with additional oregano and parsley, if desired. Season to taste the additional salt.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 90mg
- Sodium: 1160mg
- Total Carbohydrates: 43g
- Protein: 40g