Lemon-Herb & Tomato Reduction with Seafood and Linguine

Jon Stadt of Flour City Pasta has inspired us once again! This delectable recipe pairs lemon, parsley, white wine, and tomatoes to create a delicious reduction that will heighten the light, delicate flavors of your favorite seafood. Add his unique Squid Ink Pasta, and you’ve got a real show-stopper on your hands.

Tomato & Lemon-Herb Reduction with Seafood & Linguine
Adapted from a recipe by Jon Stadt
Makes 2-3 servings.

Ingredients:

• 1/2 lb. Squid Ink Linguine*, or Linguine of your choice.
• 6 oz. Main Street Farms Tilapia, filleted (Any flaky white fish works wonderfully. Other types of seafood, such as Shrimp or Scallops, may be substituted)
• 1/4 cup Olive Oil
• Salt & Pepper to taste
• 1 cup Tomatoes, diced
• 1/2 cup Parsley, diced
• 3 cloves Garlic, minced
• 3/4 cup Dry White Wine
• 1/8 tsp. Crushed Red Pepper Flakes
• 2 tbsp. fresh Lemon Juice
• 1 tbsp. Unsalted Butter

Instructions:

1. Generously sprinkle Salt, Pepper, and a pinch of fresh Parsley over both sides of filleted Fish. Set aside.
2. Add Olive Oil to skillet and placed over medium-high heat. When skilled is hot, gently lay in Fish. (Be careful! It will immediately begin sizzle and pop vigorously!)
3. Cover Fish and allow to cook for 3-4 minutes or until it is no longer sticking to the pan and flips easily. Flip and cook uncovered for another 1-2 minutes or until filet flakes apart when pierced with a fork.
4. While Fish is cooking, fill pot with water and bring to boil, according to instructions that come with Linguine.
5. Once Fish is cooked, remove from skillet, place on plate, and cover to keep warm. Leave oil and liquid from Fish remaining in skillet.
6. Add Tomatoes, Parsley, Garlic, White Wine, Red Pepper Flakes, Salt, and Pepper to skillet. Increase heat to high, and allow to cook down until reduced by half, approximately 10 minutes.
7. Once reduced, stir in Lemon Juice and Butter until well mixed.
8. While sauce is reducing, cook pasta. Drain and plate.
9. Lay portion of Fish over pasta and generously ladle sauce on top. Serve hot!

*While optional, this recipe really pops when the sauce and seafood are paired with Squid Ink pasta. Its unique, umami flavor takes this citrusy seafood pairing to the next level. You can find more information about where to purchase Flour City Pastas like this one, here.