Frutti di Mare Linguine in White Wine Tomato Sauce
This Frutti di Mare Linguine in White Wine Tomato Sauce is everything you want in a seafood pasta. It's garlicky, just a little spicy, and full of that slow-simmered white wine tomato flavour that clings to every strand of linguine. Tender shrimp, scallops, mussels, clams, and squid are each cooked just right, then gently folded into the silky tomato sauce for perfect texture and flavour in every bite. It’s the kind of dish you’d expect from a seaside trattoria, but easy enough to make at home. Serve it with crusty bread and a crisp glass of wine, and you’re golden.
Ingredients
- 4 tbsp extra virgin olive oil
- 4 garlic cloves (thinly sliced)
- 1 small shallot (finely minced)
- 1 small dried chili pepper or 1 tsp crushed red pepper flakes (adjust to taste)
- 1 cup crushed San Marzano tomatoes (preferably whole peeled, hand-crushed)
- ½ cup dry white wine (like Pinot Grigio)
- 2 tbsp tomato paste (optional, for extra depth)
- 1 tsp sugar (to balance acidity, if needed)
- Salt and freshly cracked black pepper (to taste)
- 1 handful fresh flat-leaf parsley (finely chopped)
- 1 small handful fresh basil (chiffonade)
- 400 g linguine or spaghetti (fresh if possible)
- Salt (for pasta water)
- 8 large shrimp (peeled and deveined (tails on))
- 8 scallops (cleaned and patted dry)
- 8 mussels (scrubbed and debearded)
- 8 clams (scrubbed)
- 200 g squid rings (optional, but recommended )
- ½ lemon juiced
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil or clarified butter
Instructions
- In a large sauté pan, heat the olive oil over medium-low heat.
- Add the garlic and shallot, and cook for 2–3 minutes until soft and fragrant, but not browned.
- Stir in the chili flakes and cook for 30 seconds. Add the white wine and let it simmer until reduced by half.
- Stir in the crushed tomatoes and tomato paste (if using). Season with salt, pepper, and sugar to balance the acidity. Simmer gently for 15–20 minutes, stirring occasionally, until the sauce thickens.
- Stir in half of the chopped parsley and basil, then reduce the heat to low to keep the sauce warm.
- While the sauce is simmering, season the shrimp, scallops, and squid rings with salt, pepper, and lemon juice.
- In a separate pan, heat olive oil or clarified butter over high heat. Sear the scallops and shrimp for 1–2 minutes per side, until just opaque and lightly caramelized. Remove and set aside.
- Add the mussels and clams to the same pan with a splash of wine or water. Cover and steam for 4–5 minutes, or until they open. Discard any that do not open.
- Add the squid rings and cook briefly (about 1 minute), just until tender. Gently combine all the seafood and keep warm.
- As the seafood finishes cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water a little at a time to loosen the sauce and create a silky finish.
- Gently fold in the cooked seafood and warm through without overcooking. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
- Plate the pasta and seafood in shallow bowls. Garnish with the remaining parsley and basil, drizzle with extra virgin olive oil, and serve immediately with crusty bread.
- Enjoy
Notes
- Use the freshest seafood available for best flavour and texture.
- Cooking seafood separately ensures perfect doneness.
- Hand-crushed tomatoes give the sauce a rustic, velvety finish.
- A small amount of sugar helps mellow acidity without dulling brightness.
- Optional Add-In: Roasted cherry tomatoes add sweetness and depth, toss them in just before serving if using.