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Classic Italian Seafood Linguine

A vibrant plate of seafood pasta featuring large shrimp and clams tossed in a light sauce, garnished with parsley.
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Make an authentic, restaurant-style seafood pasta using fresh ingredients in a light tomato and white wine sauce. This recipe is simple enough for a weeknight but elegant for special occasions.

Ingredients

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  • 1 pound linguine pasta
  • 1 pound mixed seafood (shrimp, scallops, clams)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Add the mixed seafood to the skillet. Cook for 2-3 minutes until the shrimp start to turn pink.
  4. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the diced tomatoes and the reserved pasta water. Bring the sauce to a gentle simmer.
  6. Add the drained linguine to the skillet with the sauce. Toss well to coat everything evenly.
  7. Season with salt and pepper. Stir in the fresh parsley.
  8. Serve immediately for a delicious seafood main course.

Notes

  • For a richer sauce, substitute the white wine with 1/2 cup of clam juice.
  • If you prefer a tomato-free version, omit the diced tomatoes and use extra white wine and butter for a garlic butter seafood pasta base.
  • This recipe works well with shrimp pasta recipes or when using only lobster meat for an elegant pasta dish.

Nutrition

Find it online: https://mayaplate.com/seafood-pasta-classic-italian-recipe/