Seafood Linguine Italian Style (Print Version)

Linguine tossed with shrimp, clams, mussels in a fragrant white wine and garlic sauce, finished with lemon.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes (optional)
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook linguine until just al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large deep skillet over medium. Add garlic and shallot; sauté until fragrant and softened, about 2 minutes. Stir in red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté 1 minute per side until just turning pink. Remove shrimp and keep warm.
04 - Add clams and mussels to skillet. Pour in white wine, cover, and cook 3–4 minutes until shells open. Discard any unopened shellfish.
05 - Add stock, bring to simmer, and cook uncovered for 2–3 minutes. Return shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and lemon juice. Toss over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Plate immediately, garnished with chopped parsley and lemon wedges.

# Additional Tips::

01 -
  • It feels fancy enough for impressing someone, yet simple enough to make on a Tuesday night when you're tired.
  • The combination of three seafoods creates a depth that makes you forget it's ready in under an hour.
  • One pan does most of the work, which means less washing up and more time savoring the meal.
02 -
  • The pasta water is your secret weapon; those starch molecules are what turn a loose broth into a proper sauce, so never skip reserving it.
  • Shrimp go from perfect to rubbery in seconds, so pull them out early and let the residual heat finish them in the sauce.
03 -
  • Add a splash of cream in the last minute if you want the sauce richer and more forgiving—it also acts as a buffer if you've accidentally oversalted.
  • Substitute calamari or scallops for some of the shrimp if you want to change things up, but keep at least one type of shellfish for the briny depth.
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