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Seafood Linguine

Seafood linguine combines mussels, shrimp, and scallops with linguine in a garlicky white wine and tomato sauce. The pasta is tossed with parsley and lemon juice for a bright finish.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 0.25 tsp crushed red pepper flakes
  • 0.5 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp kosher salt divided
  • 4 qt water
  • 1 lb linguine
  • 1.5 lb mussels scrubbed and debearded
  • 8 oz shrimp large, peeled and deveined
  • 8 oz sea scallops side muscles removed
  • 0.25 cup fresh parsley chopped
  • 1 tbsp fresh lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the garlic and red pepper flakes and cook for 30 seconds, stirring, until fragrant.
  3. Add the wine and simmer for 2 minutes.
  4. Stir in the tomatoes and 1 teaspoon of the salt, then simmer gently for 10 to 12 minutes.
  5. Meanwhile, bring the water to a boil in an 8-quart pot.
  6. Add the remaining 2 teaspoons of salt and the linguine to the boiling water and cook according to package directions until al dente.
  7. While the pasta cooks, add the mussels to the sauce, cover, and cook for 5 to 7 minutes, until the shells open.
  8. Transfer the opened mussels to a bowl and discard any that remain closed.
  9. Add the shrimp and scallops to the sauce and cook uncovered for 3 to 5 minutes, until the shrimp are opaque and the scallops are opaque and firm, reaching 145°F.
  10. Reserve 1 cup of pasta water, then drain the linguine.
  11. Add the linguine and mussels to the Dutch oven with 1/2 cup of the pasta water, the parsley, and lemon juice; toss gently, adding more reserved pasta water as needed to coat the pasta.

Notes

For the best texture, discard any mussels that remain closed after cooking. Refrigerate leftovers for up to 2 days; freezing is not recommended. Use gluten-free linguine for a gluten-free option.