Seafood Linguine with White Wine Sauce (Printable View)

Italian pasta with shrimp, clams, and mussels in a delicate white wine and garlic sauce. Elegant weeknight dinner.

# 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

# Directions:

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 - 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.
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 Hints:

01 -
  • It looks like you spent hours but comes together faster than most people can set a table.
  • The briny sweetness of three kinds of shellfish makes every bite taste different and exciting.
  • That glossy, garlicky wine sauce clings to the pasta in a way that makes you want to lick the bowl.
  • It turns a regular Tuesday into something worth remembering.
02 -
  • If a clam or mussel doesn't open after cooking, toss it, no exceptions, it wasn't alive when it went in and you don't want to risk it.
  • Don't dump all the pasta water at once, add it slowly while tossing so you control the sauce consistency and don't drown the dish.
  • Overcooking shrimp is the most common mistake, they go from perfect to rubbery in about thirty seconds, so pull them early.
03 -
  • Toast the red pepper flakes in the oil with the garlic for ten seconds to bloom their heat and make them fragrant instead of just spicy.
  • If your pasta finishes before your seafood is ready, toss it with a little olive oil and cover it so it stays warm and doesn't clump into a brick.
  • Always taste the sauce before adding salt, the shellfish and stock bring a lot of natural salinity and it's easy to overdo it.
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