Seafood Linguine - Presto Pasta Night #151

I already lost count on how many times I did mention in the blog about my missing our habitual pasta treats. What with the recent move to a new country, it all makes the craving more intense. Now that I've finally found my way in our new kitchen, the weekly pasta feast is eventually back into our menu. For this resurgence to Ruth Daniels' Presto Pasta Night, I'm sharing a Seafood Linguine recipe. This is supposed to be part of our Chinese New Year fare, but for some reasons the dish did not reach the table on time. Anyway, as the cliche goes better late than never. Rather than the usual toasted garlic or butter bread, I paired it with Chicken Wrap. (such a substantial meal indeed!)

What you need: 250 g linguine (cooked according to package directions), 1 med bottle of traditional pasta sauce (italian), 100 g shrimps (peeled & deveined), 1/2 cup squid rings, 1/2 cup fish fillet, 1 can of tuna flakes (in water), 5 cloves of garlic (minced), 1 small onion (chopped), 2 tbsps olive oil, salt and pepper to taste, 1 tbsp lemon juice, parmesan cheese

How to make: Combine shrimps, squid and fish in a bowl. Add lemon juice, mix well and let it sit for 2 minutes. Cook linguine according to package directions, set aside. Cook all seafood except tuna in boiling water for 1 -2 minutes. Set aside. Saute onion and garlic in olive oil until fragrant. Add in drained tuna flakes, saute for 2 minutes. Season with salt and pepper. Add in pasta sauce and allow to boil. Stir in cooked seafood and pasta. Mix well. Serve hot sprinkled with parmesan cheese.

What you need: Tortilla wrap (cooked according to package directions), 2 - 3 tbsp shredded roasted chicken, 1 tbsp caesar salad dressing, 1 - 2 tbsp chopped tomatoes, 1 tbsp chopped onions, grated cheddar cheese

How to make: Cook tortilla according to package directions. While hot spread it with salad dressing, add chiken, tomatoes, onion and lots of cheese. Fold both sides to make a wrap.

This week's pasta event is being hosted by Mrs. Ergul of Passion for Life and Food . Chow down and enjoy!