Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the Seafood:
200gshrimp, peeled and deveined
200calamari, sliced into rings
300mussels, scrubbed and debearded
200clams, scrubbed
2tablespoons olive oil
4cloves garlic, minced
1teaspoon red pepper flakes (adjust to taste)
Salt to taste
Freshly ground black pepper to taste
For the Sauce:
400gdiced tomatoes
1tbsptablespoon tomato paste
1tbspteaspoon dried oregano
1teaspoon dried basil
½tspteaspoon sugar (optional, to balance acidity)
teaspoon sugar (optional, to balance acidity)
Freshly ground black pepper to taste
For the Pasta:
400glinguine
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.
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.
