Description
Enjoy a delicious Seafood Linguine featuring a medley of fresh seafood and al dente pasta, all tossed in a rich tomato sauce. This quick and flavorful dish is perfect for both weeknight dinners and special occasions, making it a delightful treat for seafood lovers.
Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup seafood stock (or fish stock)
- 1 pound mixed seafood (shrimp, mussels, clams, and squid)
- 1/2 cup dry white wine
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the linguine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of the pasta water, then drain the linguine in a colander. Set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and seafood stock, stirring to combine. Bring the mixture to a simmer.
- Add the dry white wine to the sauce, allowing it to simmer for about 5 minutes to reduce slightly and enhance the flavors.
- Season the sauce with salt and pepper to taste.
- Once the sauce is simmering, add the mixed seafood to the skillet. If using shrimp, ensure they are peeled and deveined; if using mussels or clams, make sure they are cleaned and debearded.
- Cover the skillet and cook for about 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.
- Stir in the chopped parsley and basil, mixing well to incorporate the fresh herbs into the sauce.
- Add the drained linguine to the skillet with the seafood sauce.
- Gently toss the pasta in the sauce, ensuring that the linguine is well coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Cook for an additional 1-2 minutes over low heat, allowing the flavors to meld together.
- Remove the skillet from heat and let it sit for a minute to cool slightly.
- Serve the seafood linguine in bowls, garnishing with additional chopped parsley and basil if desired.
- If you like, sprinkle grated Parmesan cheese over the top for added flavor.
- Enjoy your delicious seafood linguine with a side of crusty bread or a fresh salad!
Notes
- Choose fresh seafood for the best flavor. If using frozen seafood, ensure it is fully thawed and drained before cooking.
- Feel free to customize the seafood mix based on your preferences or what is available. Scallops, crab, or even fish fillets can be great additions.
- For a richer sauce, consider adding a tablespoon of butter at the end of cooking.
- Adjust the level of heat by varying the amount of red pepper flakes according to your taste.
- Pair the dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes