Seafood Linguine White Wine Sauce (Printable format)

Shrimp, clams, and mussels with linguine in white wine garlic sauce. Italian coastal flavors in 40 minutes.

# List of ingredients:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like a restaurant splurge but costs a fraction of the price and takes under an hour.
  • The sauce clings to every strand of pasta, delivering flavor in every single bite.
  • You get to eat with your hands a little, pulling mussels from their shells, which makes dinner feel like an occasion.
  • Leftovers reheat surprisingly well if you add a splash of stock to bring the sauce back to life.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of slides off the noodles.
  • Overcrowding the pan when you sear the shrimp will steam them instead of giving them that nice sear, so work in batches if your skillet isn't huge.
  • If a clam or mussel doesn't open after steaming, throw it out, it's not safe to eat.
  • Always add the lemon juice at the very end so it stays bright and fresh instead of cooking out.
03 -
  • Use a spider strainer or tongs to pull the pasta straight from the boiling water into the skillet, it brings a little extra pasta water with it naturally.
  • If your sauce looks too thin, let it simmer uncovered for an extra minute or two before adding the pasta.
  • Taste a piece of shrimp before you plate, it should be just cooked through and still tender, not rubbery.
  • For a restaurant finish, swirl in an extra pat of cold butter right before serving to make the sauce glossy and luxurious.
Return