Seafood Linguine White Wine (Print)

Linguine paired with shrimp, clams, and mussels in an aromatic white wine and garlic sauce.

# Ingredients:

→ 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 linguine until just al dente following package directions. 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. Incorporate red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté 1 minute per side until they begin to turn pink. Transfer shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in white wine, cover, and cook for 3 to 4 minutes until shells open. Discard any unopened shellfish.
05 - Add stock to skillet, bring to a simmer uncovered, and cook 2 to 3 minutes. Return shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and lemon juice. Toss gently over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Plate linguine immediately and garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • The entire dish comes together in under an hour, yet tastes like you've been simmering it all day.
  • One skillet means less cleanup, and the sauce clings to every strand of pasta with natural elegance.
  • It's fancy enough for guests but honest enough that you'll crave it on a regular Tuesday night.
02 -
  • Never cook clams and mussels until they open; the moment they crack is when they're done, because any longer and they become rubbery and tough enough to chewy the way most people remember hating shellfish.
  • Reserve your pasta water before draining because that starchy liquid is liquid gold for helping the sauce cling to the noodles and creating a light, silky coating rather than a heavy soup.
03 -
  • Add a tablespoon of heavy cream to the finished sauce if you want extra luxury, swirling it in after you've tossed everything together so it emulsifies into silky richness.
  • Keep the heat low during the final tossing to prevent the shellfish from toughening and the sauce from breaking; you're warming and coating, not cooking.
Back