Asian seafood linguine Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 227 g (1/2 lb) gluten-free linguine
• 340 g (3/4 lb) raw shrimp, shelled, medium caliber (31/40)
• 340 g (3/4 lb) medium scallops (caliber 20/30)
• 280 g (2 cups) asparagus, cut into 2,5 cm (1 in) pieces
• 275 g (1 1/3 cup) cherry tomatoes, cut in halves
• 30 ml (2 tbsp) sesame oil (or olive)
• 1 red onion, finely chopped
• 2 cloves garlic, crushed or minced
• 70 g (1/4 cup) mirin
• 65 g (1/4 cup)  Bragg's aminos
• 15 ml (1 tbsp) fresh ginger, grated
• 15 ml (1 tbsp) grilled sesame oil
• 10 ml (2 tsp) rice vinegar
• 5 ml  (1 tsp)  sriracha sauce
• 15 ml (1 tbsp) cornstarch, diluted in equal amount of water (or more, as needed)
• Chives, to taste, to serve (optional)

PREPARATION

1. In a large pot of lightly salted boiling water, cook the pasta al dente. Drain and set aside.
2. Blot the shrimp and scallops with a paper towel then keep in the refrigerator.
3. Steam the asparagus until just tender, not longer. Remove immediately from heat, drain and run under cold water to halt the cooking. Set aside.
4. In a deep skillet or wok, saute the onions and garlic in oil for 3 to 4 minutes.
5. Add the mirin, Bragg's, ginger, grilled sesame oil, rice vinegar, sriracha and seafood.  Bring to boil, cover and let simmer on low heat until the seafood is cooked (internal temperature of 74 °C (165 °F)).
6. Whisk in the cornstarch mixture and continue cooking until slightly thicker. If the sauce is still too liquid, redo a mixture of cornstarch and water and add until the desired texture is obtained.
7. Add the pasta, asparagus and cherry tomatoes while stirring. Cook 2 more minutes, just enough to get everything heated. 
8. If you like, serve with some chopped chives, to taste.