Seafood Linguine with White Wine (Printable)

Vibrant Italian pasta with tender shrimp, clams, and mussels in a fragrant white wine and garlic sauce.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes (optional)
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Hints:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less time than ordering delivery.
  • That buttery, wine-soaked sauce clings to every strand of pasta in a way that feels almost indulgent for a weeknight dinner.
  • Fresh seafood stays tender and sweet because you're not overcomplicating things with heavy creams or complicated techniques.
02 -
  • Don't overcrowd the pan when searing the shrimp; they need room to actually brown, not steam in their own moisture.
  • That reserved pasta water is your secret ingredient for bringing the sauce together—the starch helps it coat the pasta instead of pooling at the bottom of the bowl.
  • Seafood is very forgiving if you don't overcook it, but unforgiving if you do, so watch the timing closely and pull everything off heat when it still looks slightly underdone.
03 -
  • If your sauce looks too thin after adding pasta, let it bubble away uncovered for thirty seconds instead of adding more liquid; the pasta keeps releasing starch.
  • Shrimp, clams, and mussels cook at different speeds, so searing the shrimp separately and adding it back at the end keeps everything at its perfect texture.
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