759- Linguine Frutti Di Mare / معكرونة Linguine بفواكه البحر


250 grams (8.8 oz) panzani linguini Pasta
150 grams (5.2 oz) peeled small shrimp
150 grams (5.2 oz) large whole shrimp
150 grams (5.2 oz) mussels, peeled
2 mussels with shells for garnish, rinced and cooked (any opened mussel to discard)
4 tablespoons olive oil
1 small zucchini, cut into thin slices
1 small white onion, finely chopped
50 grams (1.7 oz) cherry tomatoes, bruised
50 grams (1.7 oz) unsalted butter
2 garlic cloves, grated
1 teaspoon dried thyme
80 milliliters (1/2 cup) water
Zest of 1/2 lemon
1/2 lemon
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste


1- In a large pot of salted boiling water, cook linguine pasta for about 8 to 10 minutes. Once ready, drain and reserve 1/2 cup of the pasta cooking water for later.
2- In a medium pan, add 1 tablespoon of olive oil and heat over medium heat. Add the zucchini slices and cook from each side until they become lightly golden. Remove from the pan and set aside.
3- In a large bowl, wash the mussels under running water and pull off the hairy ‘beard’ that sticks out from the mussels, if it has one.
4- In a large pan, add 2 tablespoons of the olive oil and heat over medium heat. Add the shrimps, the cleaned mussels, salt, pepper and cook for 2 minutes. Remove the sea fruits from the pan and set aside.
5- In the same pan, add the remaining tablespoon of olive oil, onion, garlic, salt and pepper and cook until soft for 5 minutes. Add the butter, thyme, cook and stir constantly using a spatula for about 1- 2 minutes. Pour in the water, lemon zest and squeeze in a touch of lemon juice to get more freshness to the sauce then bring to a simmer.
6- Add the cooked sea fruits, linguini pasta and parsley to the butter sauce and gently mix until it is completely coated and well combined.
7- Add a little of the pasta cooking water if needed to thin the sauce.
8- In a preheated grilling pan over medium heat, drizzle with olive oil, place the large shrimps and grill from each side for 2 minutes until they become pink. leave it to cool down then remove all of the shell except for the part that is around the tail and the head.
9- Garnish the linguini pasta with the grilled shrimps, zucchini, glazed cherry tomatoes, mussels and fresh parsley finely chopped. Serve immediately with a quarter of lemon on the side if desired.