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.


  • 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


  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.