Indian Spiced Seafood Linguine

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Chili powder

1 teaspoon (adjust to taste)

Tomatoes

2, chopped

Coconut milk

1 cup

Mixed seafood

1 pound (shrimp, scallops, and calamari)

Salt

to taste

Coriander leaves

for garnish

Instructions

1. Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the turmeric, cumin, coriander, and chili powder to the pan. Stir well and cook for another minute to release the spices' flavors.
5. Incorporate the chopped tomatoes, allowing them to break down and form a rich sauce, cooking for about 10 minutes.
6. Add the mixed seafood to the pan, cooking until the seafood is opaque and cooked through, approximately 5 minutes.
7. Pour in the coconut milk and bring the sauce to a gentle simmer, stirring to combine. Season with salt to taste.
8. Toss the drained linguine into the sauce, ensuring that the pasta is well coated with the creamy, spiced sauce.
9. Serve hot, garnished with fresh coriander leaves for a burst of color and flavor.