A wealth of flavors and textures—shrimp, squid, strips of cooked egg and crisp bean sprouts—spark this Asian-accented one-dish meal. Be sure to cook the squid quickly over high heat so that it doesn't toughen. If you like, leave the squid out altogether and use twice the amount of shrimp, or vice versa.
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6 tablespoons canned low-sodium chicken broth or homemade stock
1/4 teaspoon dried red-pepper flakes
1/4 cup oyster sauce
5 tablespoons dry white wine
6 tablespoons soy sauce
1/2 pound linguine
4 1/2 tablespoons cooking oil
1/2 pound medium shrimp, shelled
1/4 teaspoon salt
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, tentacles cut in
2 eggs, beaten to mix
1/2 pound bean sprouts (about 2 cups)
1 bunch chives, cut into 1-inch lengths (about 2/3 cup)
How to Make It
In a small bowl, combine the broth, red-pepper flakes, oyster sauce, wine, and soy sauce. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the linguine.
In a large frying pan or wok, heat 1 tablespoon of the oil over high heat. Sprinkle the shrimp with 1/8 teaspoon of the salt. Add the shrimp to the pan; cook until just done, about 3 minutes. Remove the shrimp. Heat another tablespoon oil over high heat. Sprinkle the squid with the remaining 1/8 teaspoon salt. Add the squid to the pan and cook for 30 seconds. Remove. Heat 1/2 tablespoon of oil and add the eggs to the pan. Cook, stirring, until set, about 20 seconds. Remove and cut into strips.
Heat the remaining 2 tablespoons oil over high heat. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, until the sauce thickens slightly, about 2 minutes. Add the shrimp, squid, and eggs. Cook until heated through, about 1 minute longer. Toss with the chives and serve immediately.
Salty Asian flavors like these call for a very light-bodied, acidic white wine. Try a Vinho Verde from Portugal or a Muscadet de Sèvre-et-Maine from the Loire Valley in France.
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