Save Seafood Linguine is a vibrant Italian pasta dish that brings the taste of the Mediterranean straight to your table. This elegant yet approachable recipe features tender shrimp, fresh clams, and mussels, all perfectly complemented by a fragrant white wine and garlic sauce. The dish comes together in just 40 minutes, making it perfect for a special weeknight dinner or impressive weekend meal.
Save The secret to this dish lies in the quality of the seafood and the timing of each component. By cooking the shrimp first and setting them aside, you prevent overcooking while the clams and mussels steam open in the white wine. The final toss with butter and lemon creates a silky, emulsified sauce that clings beautifully to each strand of linguine.
Ingredients
- 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
- 400 g (14 oz) dried linguine
- 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
- 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, use the freshest seafood available. Ask your fishmonger to clean and debeard the mussels for you. When cooking the pasta, cook it 1 minute less than the package directions since it will finish cooking in the sauce. Always reserve pasta water before draining—this starchy liquid is essential for creating a silky, cohesive sauce that binds everything together.
Varianten und Anpassungen
This recipe is wonderfully adaptable. You can add calamari rings or sea scallops to the seafood mix for even more variety. If you prefer a creamier sauce, stir in a splash of heavy cream at the end. For a gluten-free version, use your favorite gluten-free pasta. The red pepper flakes are optional but add a lovely subtle warmth that complements the seafood beautifully.
Serviervorschläge
Serve this Seafood Linguine in warmed shallow bowls to showcase the beautiful seafood and sauce. Offer plenty of crusty Italian bread on the side for mopping up the fragrant garlic-wine sauce. A crisp white wine like Pinot Grigio or Vermentino makes the perfect pairing, cutting through the richness while complementing the briny seafood.
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This Seafood Linguine embodies the essence of Italian coastal cooking—simple ingredients treated with respect to let their natural flavors shine. The combination of tender seafood, aromatic garlic, white wine, and bright lemon creates a harmonious dish that's both comforting and sophisticated. Whether you're cooking for a special occasion or simply treating yourself to a restaurant-quality meal at home, this recipe delivers exceptional results every time.
Recipe FAQ
- → How do I know when the clams and mussels are cooked?
Clams and mussels are fully cooked when their shells open completely during steaming. Discard any shells that remain closed after cooking, as these may not be safe to eat. The process typically takes 3-4 minutes in the white wine.
- → Can I use frozen seafood instead of fresh?
Yes, frozen shrimp and shellfish work well. Thaw completely before cooking and pat dry to remove excess moisture. Fresh seafood yields the best texture, but high-quality frozen alternatives are perfectly acceptable for this dish.
- → What type of white wine works best?
Dry, crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the seafood beautifully. Avoid sweet wines or heavily oaked Chardonnay, as they can overpower the delicate flavors of the shellfish.
- → How can I prevent the linguine from sticking together?
Stir the pasta immediately after adding it to boiling water. Reserve some pasta water before draining—the starch helps create a silky sauce that coats each strand. Toss the cooked linguine with the sauce immediately while hot.
- → Can I make this dish dairy-free?
Yes, simply omit the butter or substitute with olive oil. The white wine and stock reduction creates plenty of richness on its own. The lemon juice and zest provide brightness without needing dairy.
- → What other seafood varieties can I add?
Scallops, calamari, or lobster pieces work beautifully alongside shrimp and shellfish. Consider adding chunks of firm white fish like cod or halibut. Adjust cooking times accordingly to prevent overcooking delicate seafood.