One of The Decadente’s classics, the Seafood Linguini has been a regular in our menu for some time now. We understand why people love it: it’s a rich bowl of pasta with fresh seafood and a creamy bisque; what’s not to love? This comforting dish can be recreated at home with a few simple switches to the original recipe. Try it out, and if you think you did a good job, share the final result with us!
500gr Linguine Al Nero Pasta
1 small onion
1 piece of celery
1 small carrot
1 clove of Garlic
2 spoons of butter
100ml White wine
Remove the shells from the shrimp and save them for the bisque
Stir fry the vegetables in olive oil with the shrimp’s shells for about 3 min.
Add the tomato sauce, white wine and a bit of water, enough to cover all ingredientes. Boil it for 20 min.
Boil the pasta for about 7 mins.: we don’t want it to boil too much
Stir fry the scallops in one spoon of butter
Stir fry the shrimps in olive oil
Add butter, the bisque and the pasta and cook everything until it’s well mixed
Place the pasta in a soup plate, with the scallops on top
Missing some ingredients?
Linguini nero -> Normal linguini and spaghetti
Scallops -> mussels or clams