Save to Pins Transport yourself to the Italian coastline with this elegant Seafood Linguine, a vibrant pasta dish that celebrates the bounty of the sea. Perfectly cooked linguine is tossed with tender shrimp, fresh clams, and mussels in a fragrant white wine and garlic sauce, creating a harmonious balance of flavors that feels both luxurious and comforting.
Save to Pins This dish captures the essence of Italian coastal cooking, where fresh seafood meets simple yet sophisticated flavors. The combination of shellfish steaming in white wine creates an aromatic sauce that clings beautifully to al dente pasta, while butter and lemon add luxurious depth. Each forkful delivers a perfect medley of tender seafood and perfectly coated noodles.
Ingredients
- Seafood: 200 g (7 oz) large shrimp, peeled and deveined; 250 g (9 oz) fresh clams, scrubbed; 250 g (9 oz) fresh mussels, scrubbed and debearded
- Pasta: 400 g (14 oz) dried linguine
- Sauce: 3 tbsp extra virgin olive oil; 4 garlic cloves, thinly sliced; 1 small shallot, finely chopped; ½ tsp red pepper flakes (optional); 200 ml (¾ cup) dry white wine; 250 ml (1 cup) fish or chicken stock; 2 tbsp unsalted butter; zest of ½ lemon; 2 tbsp fresh lemon juice; salt and freshly ground black pepper, to taste
- Garnish: 3 tbsp chopped fresh parsley; lemon wedges
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Step 2
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
- Step 3
- Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
- Step 4
- Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
- Step 5
- Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
- Step 6
- Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
- Step 7
- Serve immediately, garnished with chopped parsley and lemon wedges.
Zusatztipps für die Zubereitung
For the best results, ensure all shellfish are alive before cooking—clams and mussels should close when tapped. Cook linguine just until al dente as it will continue cooking slightly in the sauce. Don't overcrowd the skillet when cooking shellfish to ensure even steaming. Always keep the reserved pasta water handy to adjust sauce consistency if needed.
Varianten und Anpassungen
Add a splash of cream to the sauce for extra richness and depth. Substitute calamari or scallops for some of the seafood if desired. For a gluten-free version, use gluten-free linguine. Make it spicy by increasing red pepper flakes or adding fresh chili. The dish also works beautifully with spaghetti or fettuccine instead of linguine.
Serviervorschläge
Serve this Seafood Linguine immediately while hot, allowing guests to squeeze fresh lemon wedges over their portions. Pair with a crisp Italian Pinot Grigio or Vermentino to complement the seafood. A simple green salad with vinaigrette and crusty garlic bread complete this elegant meal perfectly.
Save to Pins This Seafood Linguine brings the taste of the Italian Riviera to your table, combining the simplicity of fresh ingredients with the sophistication of classic Italian cooking. Whether you're hosting a dinner party or treating yourself to a special meal, this dish delivers restaurant-quality results that will impress every time.
Questions & Answers
- → Can I use frozen seafood instead of fresh?
Yes, frozen shrimp and shellfish work well. Thaw completely before cooking and pat dry to prevent excess water in the sauce. Fresh clams and mussels should still be live when purchased.
- → What wine works best for this dish?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino works beautifully. Avoid sweet wines as they'll alter the sauce's balance. Use something you'd enjoy drinking.
- → How do I know when clams and mussels are cooked?
Clams and mussels are done when their shells open completely during cooking. Discard any that remain closed after 4-5 minutes—they're likely dead and unsafe to eat.
- → Can I make this without shellfish?
Substitute with chunks of firm white fish like cod, halibut, or sea bass. Add the fish during the last 3-4 minutes of cooking to prevent overcooking.
- → Why reserve pasta water?
Starchy pasta water helps bind the sauce, creating a silky coating that clings to the linguine. It emulsifies the oil and butter, bringing everything together beautifully.
- → How can I prevent the pasta from sticking?
Toss the cooked linguine with a little olive oil after draining. Work quickly when combining with the sauce, and add pasta water gradually while tossing over low heat.