Seafood Linguini Recipe

Prepare seafood

Rinse shrimp, calamari, and scallops under cold water and pat dry with paper towels. If using clams or mussels, scrub shells and discard any that remain open after a light tap.

Cook pasta

Bring a large pot of salted water (about 4 quarts) to a rolling boil. Add 12 oz linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain linguine and set aside.

In a large deep skillet or sauté pan over medium heat, warm 3 tbs extra-virgin olive oil and 2 tbs butter until butter melts and foams.

Add the finely chopped yellow onion and shallot and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and 1 tsp crushed red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in 3 tbs dry white wine and use a wooden spoon to scrape up any browned bits from the pan. Let wine reduce by half, about 1–2 minutes.

Stir in the 14 oz crushed tomatoes (or passata) and 1 cup stock. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer for 6–8 minutes to meld flavors and slightly thicken the sauce.

Increase heat to medium-high. Add the prepared clams or mussels first if using; cover the pan and steam for 3–5 minutes until shells open. Remove any unopened shells and set the opened shellfish aside in the pan.

Add the shrimp, scallops, and calamari to the sauce in a single layer. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cook, stirring gently, until shrimp are pink and opaque and scallops and calamari are just cooked through, about 3–4 minutes (shrimp and scallops will be firm; calamari should be tender).

Add 2 tbs fresh lemon juice and 1 cup chopped fresh parsley to the pan. Stir to combine.

Add the drained linguine to the pan with the seafood and sauce. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup). If sauce seems thin, simmer 1–2 minutes to reduce slightly.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes to taste. Stir in optional 2 tbs chiffonaded basil if using and 1 tbs grated Parmesan, if desired.

Divide among 4 plates or bowls and garnish with additional chopped parsley and a drizzle of olive oil or a lemon wedge.