How to Add the Lemon and Wine for Linguine

When it comes to making linguine, there are many variations. You can cover it with a red sauce, white sauce, cream sauce and more. But for a light tasting treat, consider a seafood sauce. You can add shrimp, muscles, clams, lobster and other fish, and then enhance your seafood base with lemon and wine.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Lemon
• Wine (usually white for a light sauce)
• Knife
• Seafood

1. Cook your seafood in a skillet in a base of olive oil, garlic, salt, pepper, butter and whatever other specific ingredients your recipe calls for to make the linguine sauce.
2. Wash your hands well after handling raw seafood. Slice your lemon into quarters.
3. Reduce the heat of your skillet to a simmer. Hold one hand over the skillet and squeeze the lemon with your other hand. You want the juices from the lemon to fall through your hands. However, catch the pulp, skin, and seeds. Repeat until you've used the entire lemon.
4. Add white wine to the skillet. Do this slowly to avoid any splatter.
5. Give the skillet a good stir and allow the sauce to reduce for a moment as it simmers. When you are happy with the consistency, it is ready to serve over your linguine.

Tips & Warnings

• If you are hosting a dinner party and serving a linguine with seafood sauce, ask your guests ahead of time if any of them are allergic to seafood or shellfish. For any guests who are allergic, serve an alternative sauce. In a small skillet, add lemon, wine, butter, garlic, olive oil, and Parmesan cheese. Stir to creamy consistency.