Linguine with easy Seafood Bouillabaisse

If you enjoy shellfish and seafood, here is quick way to prepare a bouillabaisse sauce that you can prepare in less than 30 minutes. We love how the tomato broth flavors the einkorn linguine.

Summary
recipe image
Recipe Name
Linguine with easy Seafood Bouillabaisse
Published On

Ingredients

  • 12 oz. jovial einkorn whole grain linguine
  • ½ leek, thinly sliced
  • 1 rib of celery, minced
  • 2 cloves garlic, minced
  • 2 tbsp. parsley, minced
  • 3 tbsp. jovial extra virgin olive oil
  • 2 bay leaves
  • 12 oz. jovial diced tomatoes
  • 12 littleneck clams and/or mussels
  • 4 oz. calamari, sliced
  • 4 oz. shrimp, deveined
  • 8 oz. firm fish, like halibut, hake, or cod

Instructions

  1. Sauté oil, leeks, celery, garlic and parsley on low heat for 3 minutes. Add tomatoes, bay leaves and salt to taste. Cook for 10 minutes.
  2. Add calamari to the sauce & cook uncovered with salt to taste for 7 minutes.
  3. Scrub mussels and clams with a brush. Cut fish filets in 2 inch pieces.
  4. Add the clams, mussels, shrimp & fish to skillet, let come to a boil. Cover and simmer on medium low heat for 7 minutes. Cook pasta according to package directions.
  5. Serve pasta in individual bowls with seafood sauce ladled on top.