Mixed Seafood Pasta in Tomato Wine Sauce — Linguine ai Frutti di Mare
An Italian-classic linguine tossed with mixed shellfish of clams, mussels, prawns, and squid in a tomato and white wine sauce with garlic, parsley, and chilli, the seafood layered into the pan in cook-time order to keep each piece tender.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Discard any mussels or clams that don't close when tapped. Rinse all shellfish thoroughly. Slice 8 garlic cloves. Cut 100g cleaned squid into 1cm rings. Finely chop 8 tbsp flat-leaf parsley. Measure white wine, passata, olive oil, salt, sugar, and chilli flakes.
Bloom
Heat 1/2 cup olive oil in a wide deep pan over medium heat 1 minute. Add sliced garlic and chilli flakes, cook 90 seconds until garlic is pale gold and chilli has bloomed.
Saute
Add squid rings to the pan, stir-fry 90 seconds until opaque white. Pour in white wine, simmer 2 to 3 minutes scraping the pan until reduced by half.
Build 1
Add tomato passata, salt, and sugar. Cook 4 to 5 minutes over medium heat, stirring, until sauce thickens and raw tomato edge disappears. While sauce cooks, bring a pot of salted water to the boil for linguine.
Build 2
Add clams to the pan, cover with a lid 2 minutes until they start to open. Add mussels and shrimp, cover and cook 3 to 4 minutes more until mussels open and shrimp turn pink. Discard any unopened shellfish. Meanwhile, cook 200g linguine 8 to 9 minutes until just under al dente; reserve 150ml pasta water before draining.
Finish
Drain linguine, add directly to shellfish pan with 4 tbsp pasta water. Toss vigorously over medium heat 1 to 2 minutes until pasta is glossy and coated. Stir half the parsley through off the heat.
Plate
Transfer to two warm wide bowls, scatter remaining parsley and black pepper over top, drizzle with extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.