SEAFOOD LINGUINE

The luxurious Italian pasta with a taste of the sea

Known as "Linguine ai Frutti di Mare" in Italian, this is a luxurious pasta dish that brings the ‘fruits’ and flavors of the Mediterranean sea to your plate, and it is best enjoyed when paired with a crisp white wine like Vermentino or Pinot Grigio.

Italians often enjoy Seafood Linguine as a special meal for gatherings, celebrations and festive occasions, especially in coastal towns where the seafood is freshly caught and readily available.

Nutritionally, Seafood Linguine is a well-balanced dish. The seafood provides high-quality protein and omega-3 fatty acids, while the tomatoes, garlic and fresh chili in the sauce add vitamins and antioxidants, making this not only a delicious but also a healthful choice!

For this delicious pescatarian recipe and more pasta ideas have a look at our Pasta Playlist.

A little history

Seafood Linguine has its roots in the coastal regions of Italy, particularly in the south, where fishing has been a way of life for centuries. This dish showcases the abundance of the sea and the ingenuity of Italian cooks who have perfected the art of combining simple ingredients to create extraordinary flavors.

The dish became popular in Italian cuisine during the late nineteenth and early twentieth centuries as Italy's culinary traditions began to incorporate more seafood. The use of linguine, a type of pasta that originated in the Liguria region, is ideal for holding the light yet flavorful seafood sauce, making it a perfect match.

Today, Seafood Linguine is a beloved dish and a staple on restaurant menus both in Italy and around the world.

---

INGREDIENTS👇🏻

• 300g | 10.6oz wild clams

• 200g | 7.1oz mussels

• 6 king prawns

• 160g | 5.6oz linguine pasta or spaghetti

• 300g | 10.6oz cherry tomatoes

• 150ml | 5.28fl oz white wine

• 30ml | 1.06fl oz brandy

• 1 tbsp tomato paste

• 2 cloves of garlic

• 1 fresh chili pepper

• Fresh parsley

• Extra virgin olive oil

• Coarse salt for clam bath and pasta water

The recipe step by step

1. Soak and purge the wild clams in salt water for at least one hour
   

2. Scrub well the mussels’ shells and remove the byssus
   

3. Wash and cut cherry tomatoes in half
   

4. Separate the stalks from the leaves of your parsley and finely chop both separately
   

5. Peel and crush the garlic cloves, then squeeze out the seeds of a fresh chili pepper before chopping it finely
   

6. Deshell the king prawns and sizzle them in a little extra virgin olive oil on low heat for 1.5 minutes on each side, then pour in the brandy and turn the heat up until it evaporates and they are ready to be set aside
   

7. Sizzle the garlic, fresh chili and parsley stalks in another pan with a little extra virgin olive oil, then add the molluscs with the white wine, turn the heat on medium-high and cook with a lid on until the shells pop open
   

8. Start the pasta water on the stove
   

9. Remove all molluscs from the pan and set aside, making sure to throw away all empty and unopened shells. Do not attempt to force open shells as the molluscs inside might cause food-poisoning
   

10. Sieve the seafood cooking juices and add it back to the pan with the tomato paste and the cherry tomatoes; leave to cook with a lid on for about 15 minutes
    

11. Deshell the molluscs carefully, and just leave a few in-shell for your decoration; roughly chop the prawns and add to the seafood mix
    

12. Cook the linguine and drain 2 minutes early, then finish cooking them by sautéing in the tomato sauce pan, adding a splash of pasta cooking-water and stirring constantly
    

13. When ready, add the seafood and stir lovingly before plating it up with some gorgeous in-shell molluscs and garnish with chopped parsley leaves!