Linguine Frutti Di Mare (Seafood Linguine)
If you are looking for a show stopping main course for your Christmas Eve Feast of the Seven Fishes Dinner, or any special occasion, look no further. This selection of fresh seafood in a delicious, light tomato sauce served over linguine will please any seafood lover.
This classic Italian seafood pasta brings together the best of the ocean – clams, mussels, shrimp, and optional scallops – in a light tomato and white wine sauce. It’s an elegant dish that’s surprisingly easy to make, perfect for special occasions or when you want to impress dinner guests with authentic Italian flavors.
This is a last minute addition to my cousin Sal’s Christmas Eve Dinner Menu this year. He has over 20 people coming, and by the looks of this dry run, it is going to be 20 happy folks. This is also an excellent way to knock off four (or more) of the fish if you are shooting for a traditional Feast of the Seven Fishes.
Notes:
- Seafood freshness is key: Use the freshest seafood you can find. Live clams and mussels should close when tapped, if they stay open, they’re dead and should be discarded.
- Cleaning shellfish: Scrub clams and mussels under cold running water. Remove the “beard” from mussels by pulling it toward the hinge of the shell. Then submerge clams and mussels in salted water and let soak for 30 minutes to remove any sand.
- Wine choice: Use a wine you’d enjoy drinking, the flavor concentrates in the sauce. A crisp Italian white wine is traditional.
- Timing tip: Start your pasta water when you begin cooking the clams so everything finishes at the same time.
- Make it your own: Feel free to adjust the seafood quantities based on what’s available and fresh. Calamari or lobster tail also make excellent additions.
- Storage: This dish is best enjoyed immediately. Seafood doesn’t reheat well, so plan to serve it right away.
Linguine Frutti di Mare (Seafood Linguine)
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
For the Sauce:
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- 1-2 bay leaves
- Crushed red pepper flakes, to taste (start with ¼ teaspoon)
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 (28-ounce) can DOP San Marzano tomatoes
- ½ cup bottled clam juice (plus more if needed)
- 1 bunch fresh Italian parsley, chopped (about ½ cup), divided
- Freshly ground black pepper, to taste
For the Seafood:
- 20 littleneck clams, scrubbed clean
- 20 mussels, scrubbed and debearded
- 20 large shrimp (about 1 pound), peeled, deveined, and butterflied
- 2 pounds bay scallops (optional, but highly recommended)
For the Pasta:
- 2 pounds linguine
- Salt for pasta water
Instructions
Prepare the Sauce:
1. Start the sauce base: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic, bay leaves, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden brown, about 2-3 minutes. Be careful not to burn the garlic.
2. Add the wine: Pour in the white wine and bring to a boil. Let it bubble for 2-3 minutes to cook off some of the alcohol.
3. Add tomatoes: Crush the San Marzano tomatoes with your hands directly into the pot (or crush them in a bowl first if you prefer less mess). Add half of the chopped parsley and season with black pepper to taste.
4. Simmer: If the sauce looks too thick, add ½ cup of bottled clam juice. Cover and simmer for 10 minutes, stirring occasionally.
Cook the Seafood:
5. Cook the clams: Add the cleaned clams to the sauce, cover the pot, and cook for 5-7 minutes, until the clams open. Remove the opened clams with tongs and set aside in a bowl. Discard any clams that don’t open.
6. Taste and adjust: Taste the sauce at this point. The clams will have released their briny liquid, so check the salt level and adjust if needed (you likely won’t need to add salt).
7. Cook the mussels: Add the mussels to the sauce, cover, and cook for 3-5 minutes until they open. Transfer the opened mussels to the bowl with the clams. Discard any mussels that don’t open.
8. Cook the shrimp and scallops: Add the butterflied shrimp and bay scallops (if using) to the sauce. Cook uncovered for about 2 minutes, just until the shrimp turn pink and the scallops are opaque, and transfer to the bowl with the other cooked seafood. Don’t overcook or they’ll become rubbery.
Cook the Pasta and Serve:
9. Cook the linguine: While preparing the seafood (ideally start this around step 5), bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
10. Combine: Add the drained linguine directly to the sauce and toss to coat. If the sauce seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
11. Plate and serve: Divide the linguine among six shallow bowls or plates. Top each portion with an equal amount of the clams, mussels, shrimp, and scallops. Sprinkle generously with the remaining fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
