Description
Linguine frutti di mare is a light and delicious Italian seafood pasta made with clams, mussels, shrimp, calamari, and scallops in a flavorful marinara and white wine sauce.
Ingredients
- 1 pound linguine
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced fresh garlic (about 3–4 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine (chardonnay, pinot grigio, or sauvignon blanc)
- 1/2 pound clams, soaked in water to remove sand
- 1/3 pound mussels, soaked in water to remove sand
- 1/2 pound shrimp, peeled and deveined (tails optional)
- 1/2 pound calamari, tentacles and sliced tubes
- 1/3 pound jumbo scallops, cut in quarters
- 2 cups Italian gravy or marinara
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh chopped parsley for garnish (optional)
Instructions
1. Cook the linguine in a large pot of boiling salted water until al dente.
2. While the pasta cooks, heat a large skillet over medium heat with the olive oil.
3. Add the garlic and crushed red pepper flakes and cook for 1–2 minutes until lightly browned.
4. Deglaze the pan with the white wine and add the clams and mussels. Cover and cook for 3–5 minutes until the shells open.
5. Add the shrimp, cover again, and cook for 2–3 minutes until mostly pink and opaque.
6. Add the calamari and scallops, cover, and cook for another 2 minutes.
7. Add the marinara or Italian gravy along with a small amount of pasta cooking water and simmer for 2–3 minutes to heat through. Discard any mussels or clams that did not open.
8. Drain the linguine.
9. Toss the pasta with the seafood sauce and serve immediately garnished with parsley if desired.
Notes
Seafood Prep: Soak clams and mussels in cold water for about 15 minutes to remove sand. Discard any with cracked shells or ones that do not close when tapped. Shrimp should be peeled and deveined before cooking. Calamari tubes should be sliced into smaller pieces and tentacles can also be used.
Substitutions and Variations: Angel hair, spaghetti, or bucatini can replace linguine. Increase red pepper flakes for extra spice or omit for a milder dish. White wine may be replaced with seafood or chicken stock. Different seafood combinations can also be used depending on preference.
Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave, adding a small amount of stock or marinara if the pasta becomes dry.
Nutrition
- Serving Size: 2 cups
- Calories: 440
- Sugar: 5g
- Sodium: 789mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 160mg