Seafood Linguine with a Spicy Tomato Sauce

AuthorJulia ForesekCategory, , DifficultyAdvanced
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Seafood:
 200 g shrimp, peeled and deveined
 200 calamari, sliced into rings
 300 mussels, scrubbed and debearded
 200 clams, scrubbed
 2 tablespoons olive oil
 4 cloves garlic, minced
 1 teaspoon red pepper flakes (adjust to taste)
 Salt to taste
 Freshly ground black pepper to taste
For the Sauce:
 400 g diced tomatoes
 1 tbsp tablespoon tomato paste
 1 tbsp teaspoon dried oregano
 1 teaspoon dried basil
 ½ tsp teaspoon sugar (optional, to balance acidity)
 teaspoon sugar (optional, to balance acidity)
 Freshly ground black pepper to taste
For the Pasta:
 400 g linguine
 Salted water, for boiling
For Garnish:
 A handful of fresh parsley, chopped
 A handful of pine nuts, toasted
 Lemon wedges, for serving
1

Prepare the Seafood
Rinse the seafood thoroughly. Pat dry the shrimp and calamari with paper towels.

2

Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

3

Make the Sauce
In a large pan, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Stir in the diced tomatoes, tomato paste, oregano, basil, and sugar if using. Season with salt and pepper. Simmer on low heat for 10 minutes, allowing the flavors to meld.

4

Cook the Seafood
Increase the heat to medium-high and add the shrimp and calamari to the sauce. Cook for 2 minutes.
Add the mussels and clams, cover the pan, and cook for an additional 5-7 minutes, or until the mussels and clams have opened. Discard any that remain closed.

5

Combine Pasta and Sauce
Add the cooked linguine to the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

6

Garnish and Serve
Serve the seafood linguine hot, garnished with toasted pine nuts and chopped fresh parsley. Offer lemon wedges on the side for a fresh citrusy zing.

Seafood Linguine with a Spicy Tomato Sauce

Ingredients

For the Seafood:
 200 g shrimp, peeled and deveined
 200 calamari, sliced into rings
 300 mussels, scrubbed and debearded
 200 clams, scrubbed
 2 tablespoons olive oil
 4 cloves garlic, minced
 1 teaspoon red pepper flakes (adjust to taste)
 Salt to taste
 Freshly ground black pepper to taste
For the Sauce:
 400 g diced tomatoes
 1 tbsp tablespoon tomato paste
 1 tbsp teaspoon dried oregano
 1 teaspoon dried basil
 ½ tsp teaspoon sugar (optional, to balance acidity)
 teaspoon sugar (optional, to balance acidity)
 Freshly ground black pepper to taste
For the Pasta:
 400 g linguine
 Salted water, for boiling
For Garnish:
 A handful of fresh parsley, chopped
 A handful of pine nuts, toasted
 Lemon wedges, for serving

Directions

1

Prepare the Seafood
Rinse the seafood thoroughly. Pat dry the shrimp and calamari with paper towels.

2

Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

3

Make the Sauce
In a large pan, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Stir in the diced tomatoes, tomato paste, oregano, basil, and sugar if using. Season with salt and pepper. Simmer on low heat for 10 minutes, allowing the flavors to meld.

4

Cook the Seafood
Increase the heat to medium-high and add the shrimp and calamari to the sauce. Cook for 2 minutes.
Add the mussels and clams, cover the pan, and cook for an additional 5-7 minutes, or until the mussels and clams have opened. Discard any that remain closed.

5

Combine Pasta and Sauce
Add the cooked linguine to the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

6

Garnish and Serve
Serve the seafood linguine hot, garnished with toasted pine nuts and chopped fresh parsley. Offer lemon wedges on the side for a fresh citrusy zing.

Notes

Seafood Linguine with a Spicy Tomato Sauce
IngredientsDirections
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