Seafood with linguine

Nicole and I were feeling a bit lazy after an afternoon out in the sun with Conner at the dog beach, so we decided to improvise some dinner, have some wine, and watch a movie.  We made a linguine dish with onion, red peppers, shrimp, scallops, and calamari in a garlic, wine sauce.  It was good, easy, and quick.

Ingredients:

• 1 onion, diced
  
• 1 red pepper, diced
  
• 3 cloves of garlic, diced
  
• 3 tablespoons of olive oil
  
• 1 pad of butter
  
• 1/2 pound of linguine
  
• 1/4 cup of diced tomato (or tomato sauce)
  
• 1 teaspoon of capers, optional
  
• 1/3 cup of dry, white wine
  
• 2 tablespoons of white vinegar/lemon juice
  
• salt, black pepper, oregano, parsley, paprika
  
• an assortment of seafood
  
• parmesan/romano cheese
  
• 2 tablespoons of flour
  

I started by putting the water on for the pasta and  diced up the onion, pepper and garlic and then put a marinade on the seafood. The marinade was my standard seafood one, where I added a tablespoon of olive oil, 2 tablespoons of white vinegar, salt, black pepper, paprika and oregano.  

After I added the pasta to the water, I sauteed the onion and pepper in the remaining 2 tablespoons of olive oil and pad of butter.  After the onions and peppers were about half cooked, I added the garlic.  Once the peppers and onions were fully softened, I added the seafood.  I sprinkled a little oregano (and parsley, if we had it) on the mix at this point too.

Once the seafood was mostly cooked, I added the 2 tablespoons of flour to the oily mixture of vegetables and seafood.  After the flour was combined, I added the white wine, tomatoes and capers (technically, I added tomato sauce with capers that we had left over). I let the wine cook down and and the sauce thicken...which happened almost exactly when the pasta was ready. I added salt and black pepper to taste.  I tossed this with the linguine and served it topped with the parmesan/romano cheese.

I actually roasted up half of the red pepper over an open flame before chopping.  Marinated, roasted red peppers from a jar would be equally good, and properly even more flavorful.  In that case, I would add those once the onions and garlic were mostly cooked and cut back on the total amount of oil just a bit.