Seafood Linguine with Garlic

 

Seafood Linguine with Garlic White Wine and Herbs

Al dente linguine tossed in a garlicky white wine-butter sauce loaded with shrimp, clams, mussels, and burst tomatoes.

Ingredients

Linguine 12 oz

Olive oil 2 tbsp

Butter 3 tbsp, divided

Garlic 5 cloves, thinly sliced

Red pepper flakes 1/4 tsp

Dry white wine 1/2 cup

Seafood or clam juice 1/2 cup

Cherry tomatoes 1.5 cups, halved

Shrimp 3/4 lb, peeled/deveined

Littleneck clams 1 lb, scrubbed

Mussels 1 lb, debearded and scrubbed

Lemon zest 1 tsp + lemon juice 2 tbsp

Fresh parsley 1/3 cup, chopped

Salt and black pepper

Instructions

Cook linguine in well‑salted water until al dente; reserve 3/4 cup pasta water and drain.

In a wide pot, warm oil and 2 tbsp butter over medium. Add garlic and red pepper; cook 45–60 seconds until fragrant.

Add wine and seafood stock; simmer 2 minutes. Stir in tomatoes; cook until just softened.

Add clams and mussels; cover and steam 4–6 minutes until shells open. Discard any that stay closed.

Add shrimp; cook 2 minutes until pink. Toss in linguine with remaining 1 tbsp butter, lemon zest/juice, parsley, and enough pasta water to create a glossy sauce.

Season to taste with salt and pepper. Serve immediately with extra parsley and lemon wedges.