Seafood Linguine

I love noodles. Noodles rank very high on my list of favorite foods. Other food type items on this list include (in no particular order): corned beef, coleslaw, streuseled anything, peanut butter, clams, cheese, cream cheese, artichokes, hollandaise sauce, poached eggs, and squash.

Whew. Now where was I going with this? Oh right, so I love noodles and I eat them regularly. At home, this is usually in the form of pasta (or my guilty pleasure, Top Ramen). But mainly pasta. Sometime though, I want something new and different. I love tomato sauce, pesto, and carbonara. I also love me some Thai green curry which is usually served over rice. Unfortunately rice, while perfectly tasty, is not my favorite starch.

Much to my surprise linguine makes a perfect match for a green curry full of seafood. I was hesitant at first, but figured what did I really have to lose? (The 140 positive reviews also helped). From what I have been told by my father and boyfriend the pasta is very tasty. I don't really know how it tasted because I accidentally made it ridiculously spicy and could barely eat it. I did manage to eat 1 bowl full, which you would think would be great for limiting calories, but no. I had inhaled a bottle of beer and two glasses of wine just so I could eat it. Lesson learned: test your jalapenos.

Its a shame pictures can't turn out when I'm starving. 

Thai Green Curry Linguine

Adapted from Gourmet

 

2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile or 2 jalapenos, thinly sliced crosswise (I would recommend serrano because you know its going to be spicy)
1 small onion thinly sliced
3 cloves garlic, minced
1 tablespoon ginger
2 pounds mixed shellfish (I used the frozen mixed seafood from Costco. Shrimp and scallops on their own are would be delicious though)
1 (14-oz) can unsweetened coconut milk (I used low fat)
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro

Heat 1 tablespoon oil over moderately high heat until hot but not smoking, then saute chile, onion, garlic, and ginger. Transfer to a serving bowl. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to the serving bowl and saute shrimp in skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops. (If you're using frozen seafood don't bother defrosting. Just throw it in the pan all together and cook until close to done.)

Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes. 

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain.

Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Add linguine and cilantro to sauce in skillet, tossing to coat.