Linguine with Shellfish Sauce

Linguine with Shellfish Sauce is a luxurious and flavorful dish that celebrates the bounty of the sea. This recipe combines tender linguine with a rich, aromatic sauce made from Italian-style tomatoes, white wine, and a medley of shellfish including squid, clams, mussels, lobster, shrimp, and scallops. Infused with garlic, crushed red pepper, and fresh parsley, the sauce simmers to perfection, ensuring each shellfish retains its delicate flavor.

Tossed together just before serving, this dish promises a taste of coastal Italy with every forkful—a perfect choice for a special dinner or gathering.

Linguine with Shellfish Sauce

Ingredients:

6 tablespoons extra-virgin olive oil

2 garlic cloves, minced

3/4 teaspoon dried crushed red pepper

12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole

1 1/4 cups dry white wine

1 28-ounce can Italian-style tomatoes with basil

2 teaspoons tomato paste

1/4 cup water

2 pounds small littleneck clams, scrubbed

1 pound mussels, scrubbed, debearded

1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces

8 ounces uncooked large shrimp, peeled, deveined

4 ounces bay scallops

3 tablespoons chopped fresh Italian parsley

1 pound linguine

Instructions:

Step 1

Heat 3 tablespoons oil in large skillet over medium heat.

Add garlic and crushed red pepper; stir 1 minute.

Add squid; sauté just until opaque, about 3 minutes.

Add wine; simmer until liquid is reduced by half, about 20 minutes.

Add tomatoes with juices and tomato paste.

Bring to simmer, breaking up tomatoes.

Cover; simmer over low heat 40 minutes.

Step 2

Bring 1/4 cup water to boil in another large skillet over high heat.

Add clams and mussels.

Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open).

Transfer shellfish to colander set over medium bowl; drain.

Step 3

Strain juices from skillet and medium bowl through fine sieve into tomato sauce.

Simmer sauce uncovered until slightly thickened, about 10 minutes.

Add lobster, shrimp and scallops. Simmer 2 minutes.

Add clams and mussels from colander.

Simmer 1 minute longer.

Stir in remaining 3 tablespoons oil and parsley.

Season with salt and pepper.

Step 4

Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.

Drain.

Return to pot.

Add shellfish sauce; toss to coat.

Notes:

This Shellfish Over Linguine recipe offers a delightful combination of various shellfish cooked in a savory tomato-based sauce, served over linguine.

The dish includes a variety of shellfish, including squid, clams, mussels, lobster tail, shrimp, and bay scallops, providing a rich and diverse seafood flavor.

The tomato-based sauce is infused with garlic, crushed red pepper, and white wine, contributing layers of flavor and complexity to the dish.

The cooking process involves sautéing the squid in garlic and red pepper-infused olive oil before simmering with wine and tomatoes to create a flavorful base for the sauce.

The addition of clams, mussels, lobster, shrimp, and scallops adds depth and richness to the dish, with each shellfish contributing its unique texture and taste.

Cooking the shellfish separately ensures that each variety is perfectly cooked and retains its natural flavors.

The sauce is simmered until slightly thickened to enhance its consistency and flavor, creating a luscious coating for the linguine.

The final step involves tossing the cooked linguine with the shellfish sauce, ensuring that each strand of pasta is coated with the flavorful sauce.

Garnishing with fresh parsley adds a pop of color and freshness to the dish, enhancing its visual appeal.

This recipe offers a sophisticated and elegant seafood dish that is perfect for special occasions or elegant dinners, showcasing the natural flavors of the shellfish and the richness of the tomato-based sauce.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood, but ensure it’s properly thawed before cooking according to the instructions.

What can I substitute for dry white wine?

You can substitute chicken or vegetable broth for white wine if preferred or use a non-alcoholic white wine.

Can I omit any of the shellfish or substitute with others?

Yes, you can adjust the seafood according to your preference or availability.

Shrimp, scallops, and clams can be swapped with similar alternatives.

How do I know when the shellfish are cooked?

The clams and mussels are cooked when their shells open.

Discard any that remain closed after cooking, as they may be unfit for consumption.

Can I make this recipe in advance?

While it’s best served fresh, you can prepare the sauce ahead of time and reheat it before tossing with freshly cooked linguine and shellfish.

Is it necessary to devein the shrimp?

Yes, it’s recommended to devein shrimp to remove any grit or impurities, ensuring a cleaner taste and texture.

Can I use a different type of pasta?

Yes, you can use other pasta shapes like spaghetti, fettuccine, or penne if linguine is not available or preferred.

What if I don’t have a fine sieve for straining the juices?

You can use a regular strainer lined with cheesecloth or a clean kitchen towel to strain the juices from the shellfish.

Can I make this recipe vegetarian?

Yes, you can omit the seafood and prepare a vegetarian version by adding vegetables like bell peppers, zucchini, or mushrooms to the sauce.

How spicy is the dish with the crushed red pepper?

The level of spiciness can be adjusted according to personal preference by increasing or decreasing the amount of crushed red pepper used.