Ingredients
Seafood Pasta with Calamari and Mussels:
- Garlic - 2 cloves , minced
- Shallots - 1/2 bulb , diced
- Parsley - 1/4 bunch , chopped
- White beans (14 oz / 397 g can) - 1 can , rinsed and drained
- Artichoke hearts - 1 can , quartered
- Linguine - 1/2 lb
- Cooking oil - 2 Tbsp
- Capers - 1 Tbsp
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained of liquid
- White wine - 2 Tbsp ((Use a dry white like a pinot grigio or a sauvignon blanc))
- Lemon - 1/2 , juice of
Radicchio and Mixed Green Salad:
- Garlic - 1 clove , minced
- Shallots - 1 Tbsp , diced
- Radicchio - 1/2 head , sliced or torn
- Balsamic vinegar - 1 1/2 Tbsp
- Brown sugar - 1 1/2 tsp
- Cooking oil - 3 Tbsp
- Mixed greens - 4 oz
Prep
- Garlic (for vinaigrette and pasta) / Shallots (for vinaigrette and pasta) / Radicchio / Parsley - Prep as directed. For radicchio, you can double and prep Wednesday’s portion too. (Can be done up to 3 days ahead)
- Vinaigrette - Double if making Wednesday’s meal. Combine garlic and shallots with balsamic vinegar and brown sugar. Whisk in cooking oil, and then season to taste with salt and pepper. (Can be done up to 3 days ahead)
- White beans / Artichoke hearts - Rinse and drain. Quarter artichoke hearts.
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Make
- Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Drain.
- Heat a saute pan over medium-high heat. Add cooking oil and then garlic, shallots, and capers to heated oil. Saute for ~2 minutes.
- Add diced tomatoes and wine, and saute for another 3 to 4 minutes.
- Add beans and artichoke hearts. Saute for ~5 minutes and remove from heat. Toss linguine with sauce and finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.
- Toss balsamic vinaigrette with radicchio and mixed greens, and enjoy with pasta.
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