Save to Pinterest The smell of garlic hitting hot olive oil always takes me straight back to a tiny trattoria in Positano where I watched the chef toss linguine with one hand while shouting orders with the other. I came home determined to recreate that magic, and after a few clumsy attempts with overcooked shrimp and sandy clams, I finally cracked it. This seafood linguine is now my go-to when I want to feel like I'm dining on the Amalfi Coast, even if I'm just standing in my own kitchen on a Tuesday night. The briny sweetness of the shellfish mingling with white wine and lemon is pure coastal Italy on a plate. It looks fancy but comes together faster than you'd think.
I made this for my sister's birthday last spring, and she still brings it up every time we talk about food. She'd never been a huge seafood person, but watching her chase the last bits of sauce with torn bread told me everything I needed to know. We opened a cold bottle of Pinot Grigio, lit some candles, and pretended we were somewhere far from our everyday lives. That night, this dish became more than just dinner. It became the thing I make when I want someone to feel special.
Ingredients
- 200 g large shrimp, peeled and deveined: Buy them already prepped if you can, it saves so much time and the quality is usually just as good.
- 250 g fresh clams, scrubbed: Tap them lightly and toss any that don't close, those ones are done for and you don't want to risk it.
- 250 g fresh mussels, scrubbed and debearded: Pull off the little beards with a firm tug, and give them a good rinse under cold water to get rid of any grit.
- 400 g dried linguine: The flat shape holds onto the sauce better than spaghetti, trust me on this one.
- 3 tbsp extra virgin olive oil: Use the good stuff here, it becomes part of the sauce and you'll taste the difference.
- 4 garlic cloves, thinly sliced: Slicing instead of mincing gives you sweet, mellow garlic instead of sharp and bitter.
- 1 small shallot, finely chopped: Adds a gentle sweetness that balances the brininess of the seafood beautifully.
- ½ tsp red pepper flakes: Optional, but I never skip it because that little hint of heat makes everything pop.
- 200 ml dry white wine: Something you'd actually drink, not cooking wine from a dusty bottle in the back of the cupboard.
- 250 ml fish or chicken stock: Fish stock is ideal, but chicken works in a pinch and still tastes fantastic.
- 2 tbsp unsalted butter: This is what makes the sauce silky and rich, don't skip it.
- Zest of ½ lemon: The zest gives you bright citrus flavor without the sharpness of too much juice.
- 2 tbsp fresh lemon juice: Freshly squeezed is non-negotiable, the bottled stuff just doesn't cut it here.
- Salt and freshly ground black pepper: Season at the end because the shellfish and stock already bring some saltiness.
- 3 tbsp chopped fresh parsley: Adds color and a fresh, grassy note that brightens the whole dish.
- Lemon wedges for garnish: A squeeze at the table lets everyone adjust the brightness to their liking.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until just al dente, following the package timing. Reserve half a cup of that starchy pasta water before draining, it's liquid gold for bringing the sauce together.
- Start the Aromatics:
- Heat olive oil in a large, deep skillet over medium heat, then add the garlic and shallot. Let them sizzle gently until they're fragrant and softened, about 2 minutes, stirring so the garlic doesn't brown and turn bitter.
- Sear the Shrimp:
- Crank the heat to medium-high and add the shrimp in a single layer. Cook for about 1 minute per side until they just start to turn pink and curl. Pull them out and set them aside so they don't overcook and turn rubbery.
- Steam the Shellfish:
- Toss the clams and mussels into the skillet, pour in the white wine, and cover with a lid. Let them steam for 3 to 4 minutes until the shells pop open, and toss any stubborn ones that stay shut.
- Build the Sauce:
- Add the stock and bring everything to a gentle simmer, cooking uncovered for 2 to 3 minutes to concentrate the flavors. Slide the shrimp back into the pan to warm through.
- Toss and Finish:
- Add the cooked linguine, reserved pasta water, butter, lemon zest, and juice to the skillet. Toss everything together over low heat until the pasta is glossy and coated, and the butter has melted into the sauce. Season with salt and pepper, tasting as you go.
- Serve:
- Divide the linguine and seafood among bowls, making sure everyone gets a good mix of shrimp, clams, and mussels. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Save to Pinterest There's something about twirling pasta loaded with shellfish that makes you slow down and savor the moment. I've served this at dinner parties and quiet nights in, and it always feels like a small celebration. The way the shells glisten in the bowl, the way the garlic and wine fill the kitchen, it's the kind of meal that makes you grateful for good ingredients and a little bit of time. Every bite reminds me why I love cooking.
Make It Your Own
If you can't find mussels or just aren't a fan, swap in scallops or even chunks of firm white fish like cod. I've added calamari rings before and they were fantastic, just toss them in with the shrimp so they don't get tough. For a creamier version, stir in a few tablespoons of heavy cream or crème fraîche at the end. If you like it spicy, double the red pepper flakes or add a finely chopped fresh chili with the garlic.
Choosing Your Seafood
Freshness is everything here, so buy your seafood the day you plan to cook it if possible. Clams and mussels should smell like the ocean, not fishy or sour, and their shells should be tightly closed or close when you tap them. Shrimp should be firm and translucent, not slimy or gray. If fresh isn't an option, good quality frozen shrimp work just fine, just thaw them in the fridge overnight. I've learned the hard way that old seafood will ruin an otherwise perfect dish, so don't compromise on this.
Serving and Pairing
This pasta is best served immediately while it's hot and the shellfish are at their most tender. I always put out a big empty bowl for the shells and plenty of napkins because things get a little messy in the best way. A crisp, chilled Italian white like Vermentino or Pinot Grigio is perfect alongside, cutting through the richness and echoing the wine in the sauce. Serve with crusty bread to mop up every last drop of that garlicky, lemony goodness.
- Don't forget the empty shell bowl, it keeps the table tidy and lets everyone dig in without hesitation.
- Warm your serving bowls in the oven for a few minutes so the pasta stays hot longer.
- If you have any leftover parsley, chop it fresh right before serving for the brightest flavor and color.
Save to Pinterest This is the kind of dish that makes you feel like a capable, confident cook even if you're still figuring things out. Serve it with pride, pour the wine, and enjoy every beautiful, briny bite.
Recipe FAQs
- → Can I use frozen seafood instead of fresh?
Yes, frozen seafood works well. Thaw shrimp completely and pat dry before cooking. For clams and mussels, thaw in the refrigerator overnight and rinse thoroughly before using.
- → What wine works best for this dish?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the seafood perfectly. Avoid sweet wines as they can overpower the delicate flavors.
- → How do I know if clams and mussels are safe to eat?
Fresh shellfish should smell like the ocean, not fishy. Shells should be tightly closed or close when tapped. Discard any that remain open before cooking or stay closed after cooking.
- → Can I make this dish ahead of time?
This dish is best served immediately for optimal texture. However, you can prep ingredients in advance and cook the seafood and pasta just before serving to maintain freshness.
- → What pasta can I substitute for linguine?
Spaghetti, fettuccine, or bucatini work beautifully. Long pasta shapes are ideal as they capture the sauce well and complement the seafood presentation.
- → How do I prevent the seafood from becoming rubbery?
Avoid overcooking by watching timing carefully. Shrimp should just turn pink, and shellfish needs only until shells open. Remove from heat immediately once cooked through.