Seafood Linguine with White Wine Sauce
Comfort Food
Party-Ready
Prep Time
40 minutes
Calories
650 kcal (est.)
Difficulty
Medium
Ingredients
- Linguine pasta
- Large shrimp, peeled and deveined (or head-on)
- Fresh mussels, scrubbed and de-bearded
- Fresh clams, scrubbed
- Calamari rings
- Olive oil
- Garlic cloves, minced
- Dry white wine
- Red pepper flakes
- Fresh parsley, chopped
- Lemon
- Grated Parmesan cheese
- Salt
- Black pepper
Instructions
- Cook linguine pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add the cleaned mussels and clams to the skillet. Pour in 0.5 cup of dry white wine and cover with a lid. Cook for 3-5 minutes, shaking the pan occasionally, until the shells open. Discard any unopened shells.
- Add the shrimp and calamari rings to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque and the calamari is cooked through.
- Add the cooked and drained linguine to the skillet with the seafood. Toss gently to combine all ingredients.
- If the sauce seems too dry, add some of the reserved pasta water, a quarter cup at a time, until you reach your desired consistency.
- Squeeze the juice from half a lemon over the pasta. Stir in chopped fresh parsley.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with a sprinkle of grated Parmesan cheese and a fresh lemon wedge.