📝 About This Recipe
Transport your senses to the sun-drenched shores of Southern Italy with this exquisite Linguine ai Frutti di Mare. This classic 'fruit of the sea' pasta marries the briny sweetness of fresh clams, mussels, shrimp, and calamari with a light, aromatic white wine and tomato-kissed sauce. It is a celebratory dish that balances rustic simplicity with sophisticated Mediterranean flavors, perfect for an alfresco dinner or a special occasion.
🥗 Ingredients
The Pasta
- 1 lb Linguine (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood
- 1 lb Manila Clams (scrubbed and purged of sand)
- 1 lb PEI Mussels (scrubbed and debearded)
- 1/2 lb Large Shrimp (peeled, deveined, tails left on)
- 1/2 lb Calamari (cleaned and sliced into 1/2-inch rings)
Aromatics and Sauce
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 4 cloves Garlic (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Tomato Purée (or passata)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 Lemon (zested and juiced)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by cleaning your shellfish. Scrub the clams and mussels under cold running water. If any are open, tap them gently; if they don't close, discard them.
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2
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Add the kosher salt. The water should taste like the sea.
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3
In a very large wide skillet or braiser, heat the olive oil over medium heat. Add the sliced garlic and chili flakes, cooking for 1-2 minutes until the garlic is fragrant and translucent but not browned.
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4
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they begin to soften and release their juices.
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5
Stir in the tomato purée and bring to a gentle simmer for 2 minutes.
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6
Increase the heat to medium-high and add the clams and mussels to the skillet. Pour in the white wine. Cover the pan with a tight-fitting lid and steam for 3-5 minutes.
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7
While the shellfish steams, drop the linguine into the boiling water. Cook for 2 minutes less than the package directions for 'al dente'—it will finish cooking in the sauce.
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8
Check the skillet. As the clams and mussels open, use tongs to transfer them to a bowl, leaving the liquid in the pan. Discard any that remain tightly closed after 6 minutes.
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9
Add the shrimp and calamari to the bubbling seafood broth in the skillet. Cook for 2-3 minutes until the shrimp are pink and the calamari is opaque.
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10
Reserve 1 cup of the starchy pasta water, then drain the linguine.
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11
Transfer the pasta directly into the skillet with the shrimp and calamari. Add the cooked clams and mussels back into the pan along with any juices they released in the bowl.
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12
Toss everything together over medium heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to create a glossy sauce that coats every strand.
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13
Remove from heat. Stir in the chopped parsley, lemon zest, and a squeeze of lemon juice. Drizzle with a final flourish of high-quality olive oil.
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14
Divide the pasta and an abundance of seafood among warm bowls and serve immediately.
💡 Chef's Tips
Purge your clams in salted cold water for 20 minutes before cooking to ensure no grit ends up in your sauce. Never add cheese to seafood pasta; the salty, delicate flavors of the ocean are best complemented by lemon and herbs. Use a wide pan to ensure the seafood steams evenly rather than crowding and boiling. Don't overcook the calamari; it only needs 2 minutes to stay tender—any longer and it becomes rubbery. If you can't find fresh clams or mussels, frozen whole-shell versions are a decent substitute, but add them later in the process.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Rosé from Provence. Serve with a side of charred sourdough bread to mop up the delicious seafood broth. A simple arugula salad with shaved fennel and a lemon vinaigrette provides a refreshing contrast. Follow the meal with a light lemon sorbet to cleanse the palate.