Seafood Linguine (Printable Version)

Italian pasta with shrimp, clams, and mussels in a delicate white wine and garlic sauce, ready in just 40 minutes.

# Needed Ingredients:

→ 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:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - 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.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but comes together in 40 minutes flat, which means you can actually enjoy your evening instead of being stuck at the stove.
  • The white wine and garlic sauce is so silky and flavorful that even people who claim they don't love seafood end up asking for seconds.
02 -
  • Overcooked seafood is the enemy—shrimp especially toughens up quickly, so if you're nervous about timing, cook them for just 45 seconds per side and let the residual heat finish them.
  • Discard any clams or mussels that don't open during cooking; it means they were dead before they hit the pan and you don't want those in your dish.
03 -
  • Reserve that pasta water before you drain because a splash or two of it works magic to help the sauce coat the linguine silkily instead of clumping up.
  • If you want to add a splash of cream to the sauce—which some people do—add it after you've returned the shrimp to the pan so it doesn't break from the wine.
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