Oxmoor House JANUARY 2001
1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.
3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.
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