Linguini with Seafood
Submitted by LDAVID350
Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minLinguine with seafood is the southern Italian Sunday dinner that transforms a handful of shellfish into something that feels like a coastal trattoria. Three seafoods play different roles here: shrimp brings sweetness, scallops bring buttery texture, and mussels bring a briny ocean punch and dramatic shells for presentation.
The order of cooking is the whole secret. Shrimp and scallops get a quick 1 to 2 minute sauté in olive oil with shallots, garlic, and lemon zest, then they’re pulled out before they overcook. The mussels go in next, steamed open in white wine. Both are reserved while the tomato sauce simmers down, and only added back at the very end.
Leaving half the mussels in their shells is a presentation trick worth doing. The shells make the dish look generous and rustic on the plate.
No Parmesan here. Italian custom holds that grated cheese drowns out delicate seafood, and after one bite without it, you’ll see they have a point.
Pro Tips
- Pull the seafood the moment it’s just cooked. Shrimp goes from sweet to rubbery in 30 seconds; scallops from translucent to chalky.
- Discard any mussels that don’t open after steaming. They were dead before cooking and are not safe to eat.
- Use the mussel-cooking liquid in the sauce. It carries deep ocean flavor and salt; ignoring it is a missed opportunity.
- Cook pasta one minute shy of al dente. It’ll finish in the sauce and pick up the seafood flavors.
Variations
- Add 12 littleneck clams along with the mussels for a classic frutti di mare presentation.
- Swap the canned tomatoes for fresh cherry tomatoes halved, simmered just 5 minutes for a brighter summer version.
- Stir in 2 tablespoons of capers and a handful of pitted black olives for a puttanesca-leaning twist.
Ingredients
Directions
Vary the seafood according to your tastes. If you prefer a vegetarian version, sauté mushrooms and peppers instead of seafood and add into tomato sauce.
Grated parmesan is traditionally not offered with seafood dishes.
In a large skillet, heat olive oil on medium-high heat. Add shallots and garlic.
Sauté for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops.
Sauté together until shrimps just turn pink and scallops are translucent, about 1 to 2 minutes.
Remove with a slotted spoon from skillet.
Season with salt and pepper.
Add white wine to skillet, bring to boil and add mussels.
Cover and steam mussels until they open, about 3 minutes.
Remove mussels from skillet and reserve with shrimps and scallops.
Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their shells.
Meanwhile drain tomatoes and chop, reserving juice.
Add tomatoes, juice and chili flakes into skillet and bring to boil.
Stir in 2 tablespoons basil and simmer for 10 minutes to combine flavours.
Season with salt and pepper.
Sauce can be made ahead to this point.
When ready to serve: bring a large pot of salted water to boil.
Add pasta and cook until al dente, about 10 to 12 minutes.
Drain well.
Return seafood to sauce, sprinkle with remaining basil then reheat.
Toss with pasta and serve.
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