Seafood Sauce With Linguine

Ingredients

2 (28-ounce) cans peeled Italian plum tomatoes

2 tablespoons extra-virgin olive oil

2 large garlic cloves, smashed

2 cups bottled clam juice (16 ounces)

2 large thyme sprigs

4 large basil leaves

Pinch of sugar

Kosher salt

Freshly ground black pepper

2 pounds cleaned baby squid, sliced crosswise into 1/2-inch rings, large tentacles halved

1 1/2 pounds thin linguine

2 pounds mussels, scrubbed and debearded

3 dozen cockles, scrubbed, soaked in cold water for 2 hours, and drained

1 pound medium shrimp, shelled and deveined

Crushed red pepper

Instructions:

Step 1:

Puree the Italian plum tomatoes in a food processor or blender.

Strain them through a fine sieve set over a large bowl; discard the tomato seeds.

Step 2:

In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering.

Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds.

Add the pureed tomatoes, clam juice, thyme, basil, and sugar.

Season with salt and pepper and bring to a boil.

Cook over moderately low heat until it is reduced by one-third, about 45 minutes.

Add the squid and cook over low heat until very tender, about 45 minutes longer.

Step 3:

In a large pot of boiling salted water, cook the linguine until al dente.

Drain the pasta well and return it to the pot.

Step 4:

Add the mussels and cockles to the tomato sauce, cover, and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes.

Add the shrimp and cook until they are pink and firm, about 2 minutes longer.

Discard any unopened mussels and cockles.

Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes.

Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper, and serve.

Make Ahead

The tomato-seafood sauce can be prepared through Step 2 and refrigerated overnight.

Bring to a simmer before proceeding.

Notes:

bThis recipe calls for fresh and flavorful ingredients, including Italian plum tomatoes, garlic, fresh herbs (thyme and basil), and a variety of seafood (baby squid, mussels, cockles, and shrimp). Using high-quality ingredients is key to achieving a delicious seafood sauce.

Preparation Steps: The recipe involves several key preparation steps, such as pureeing and straining the tomatoes, cooking the squid until tender in the tomato-clam broth, and simmering the tomato sauce to develop rich flavors. These steps ensure that the sauce is well-balanced and infused with seafood essence.

Cooking Techniques: Cooking the squid over low heat for an extended period helps to tenderize the seafood and allow the flavors to meld together. Similarly, adding the mussels, cockles, and shrimp at the right stages ensures that each component is cooked perfectly without becoming overdone.

Flavor Enhancements: The addition of garlic, thyme, basil, sugar, salt, and pepper enhances the overall flavor profile of the sauce, providing a savory and aromatic base for the seafood.

Assembly and Serving: Tossing the cooked linguine with the seafood sauce just before serving ensures that the pasta absorbs the flavors of the sauce. Sprinkling crushed red pepper adds a touch of heat and complements the seafood.

Make-Ahead Option: The recipe includes a make-ahead tip, allowing you to prepare the tomato-seafood sauce in advance up to a certain point. This makes it convenient for planning meals ahead of time.

Customization: Feel free to customize the recipe by adjusting the amount of crushed red pepper to control the spiciness, or by adding additional herbs or spices based on personal preference.

Presentation: Serve the seafood linguine in a large warmed bowl, garnished with fresh herbs or grated cheese if desired, to create an impressive and flavorful dish for any occasion.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned Italian plum tomatoes?

Yes, you can substitute fresh tomatoes for the canned variety.

Use ripe plum tomatoes, blanch and peel them before pureeing.

Is there a substitute for bottled clam juice?

If you don’t have clam juice, you can use fish stock or seafood broth as an alternative.

Can I omit the squid or substitute it with another seafood?

Certainly! You can omit the squid or replace it with scallops, crab meat, or additional shrimp based on your preference.

How do I know when the squid is tender?

The squid should be cooked over low heat until it becomes very tender and can be easily pierced with a fork.

What if I can’t find cockles?

If cockles are unavailable, you can use littleneck clams or additional mussels instead.

Can I use gluten-free pasta instead of linguine?

Yes, you can use gluten-free linguine or any other pasta of your choice to suit dietary preferences.

How spicy is this dish with crushed red pepper?

The amount of crushed red pepper can be adjusted to your preference.

Start with a small amount and add more for extra heat.

Can I make this dish ahead of time for a dinner party?

Yes, you can prepare the tomato-seafood sauce in advance and refrigerate it.

Reheat gently before tossing with freshly cooked pasta.

What can I serve with this Seafood Linguine?

Serve this dish with crusty bread, a side salad, or garlic bread to complement the flavors of the seafood sauce.

How should leftovers be stored?

Store any leftover seafood linguine in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stovetop or in the microwave before serving.