Seafood Linguine With Olive Oil and Tomatoes

I was blog hopping yesterday when I stumbled on a blog (A Latte' with OTT, A) hosting an "Iron Chef Challenge" where the themed ingredient for this month is canned tomatoes. It was a coincidence that I planned cooking an original recipe of mine which I call Seafood Linguine with Olive Oil and Tomatoes for dinner. (Yeah, non-Filipino recipe it is! I don't just cook Filipino food, you know. I like trying out recipes from other countries, but most of the time I adjust the ingredients to suit my Filipino taste buds.) Suddenly, I felt I'm up for the challenge. But I was supposed to use fresh tomatoes for this just as I always do, but since canned tomatoes is what the Iron Chef Challenge requires, of course, I substituted! :)

This linguine dish of mine is something seafood lovers like me will love. It's a very flexible dish  so you can use any seafood you want. I usually use shrimps, squid, and mussels. But I've already tried it with clams, scallops and fish fillet. It always turns out so scrumptious regardless of what seafood I use.

It's meatless Friday again here in Pinay In Texas Cooking Corner so let me share with you  this recipe. I'll also link this up to The Iron Chef Challenge and see what happens. Check it out and let me know what you think!

I'm also sharing this on Simple Lives Thurday, Fat Camp Friday, and  Feed Me Friday.

Prep Time: 15 mins          Cook Time: ~25 mins           Servings: 4                             

Ingredients:

• 1 lb linguine
• 8 pcs medium-sized squid - cleaned, innards removed and cut into rings
• 12 pcs. shrimps, peeled, deveined, and halved lengthwise
• 12 pcs. mussels, cooked and shells removed
• 1 14-oz can diced tomatoes
• 1 head garlic, minced
• ½ cup fresh Italian parsley, chopped
• 2 tsp celery salt
• ½  tsp blackpepper
• ½ cup finely shredded parmesan cheese for topping
• 4 Tbsp olive oil
• 2 Tbsp salt for cooking pasta 
• whole fresh parsley leaves for garnishing