Finest coastal Italian cuisine with our Seafood Linguine with a Spicy Tomato Sauce. This dish is a symphony of the sea’s bounty, featuring succulent prawns, tender calamari, and plump mussels, all intertwined with perfectly al dente linguine. The spicy tomato sauce, enriched with a hint of garlic and chili flakes, clings to each strand, promising a zesty kick with every bite. This recipe is not just a meal but a seaside escape on a plate, offering a balance of robust flavors and fresh seafood that’s both invigorating and satisfying. Whether it’s a romantic dinner or a festive gathering, learn how to bring this seafood delight to your table and impress with its bold flavors and elegant simplicity.
AuthorJulia ForesekCategoryItalian, Pasta & Noodles, Seafood & ShellfishDifficultyAdvancedPrepare the Seafood
Rinse the seafood thoroughly. Pat dry the shrimp and calamari with paper towels.
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.
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.
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.
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.
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.
Ingredients
Directions
Prepare the Seafood
Rinse the seafood thoroughly. Pat dry the shrimp and calamari with paper towels.
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.
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.
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.
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.
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
Wine Pairing
To complement this dish’s spicy and robust flavors, opt for a chilled glass of Vermentino. This crisp white wine from Italy offers a lively acidity and mineral undertones that will enhance the seafood flavors without overpowering them. Alternatively, a Provençal rosé with its refreshing berry notes could also balance the heat and richness of the sauce beautifully.
