Seafood Linguine
Easy and elegant! This pasta dish brings the flavors of the Mediterranean coast to your table. Tender linguine is tossed with a medley of fresh seafood in a light, garlicky white wine sauce, finished with a splash of lemon and a drizzle of olive oil for a bright, briny taste of the sea.
- Serves
- 4
Directions
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1 lb. linguine or spaghetti: Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
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Sauté the Aromatics: In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the shallot and sauté for 1 minute. Add the garlic and red pepper flakes, cooking until fragrant but not browned, another 1 minute.
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Build the Sauce: Pour in the white wine and clam juice (or seafood stock). Simmer for 3–4 minutes to reduce slightly and concentrate the flavors.
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Cook the Seafood: Add the scallops and shrimp first, cooking 2–3 minutes until just starting to turn opaque. Add the mussels and calamari rings, cover, and cook until mussels open and all seafood is cooked through, another 4–5 minutes. Discard any mussels that do not open.
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Combine with Pasta: Stir in the butter, lemon juice, and a splash of reserved pasta water. Add the cooked linguine to the pan and toss gently with tongs to coat the pasta and seafood, adding more pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.
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Garnish and Serve: Sprinkle with chopped parsley and finish with a drizzle of olive oil. Serve immediately with lemon wedges for squeezing over the top.
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Tip: Purging the clams ensures a sand-free bite. Soak them in salted water before cooking, and always discard any clams or mussels that fail to open.
From Shawnie's class “Evening in The French Riviera”
