Seafood Linguine with White Wine Sauce (Printable Version)

Tender shrimp, clams, and mussels with linguine in a garlic-infused white wine sauce. A vibrant Italian main course.

# What You’ll 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

# Method:

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 brings restaurant elegance to your weeknight table without the fuss or the price tag.
  • The briny sweetness of shellfish paired with butter, wine, and lemon creates a sauce so good youll want to drink it from the bowl.
  • Everything comes together in under 45 minutes, which means you can impress guests without spending all day in the kitchen.
  • Its endlessly adaptable, you can swap in whatever seafood looks freshest at the market and it still shines.
02 -
  • Do not skip reserving pasta water, that starchy liquid is what transforms a watery pan into a cohesive sauce.
  • Pull the shrimp early, they will finish cooking when you toss everything together and rubbery shrimp ruin an otherwise perfect dish.
  • Taste your sauce before adding salt, shellfish release a lot of natural brine as they cook and you can easily oversalt.
  • If a clam or mussel does not open after steaming, throw it away, it was likely dead before cooking and not safe to eat.
03 -
  • Use a skillet large enough to toss the pasta without it spilling over, this dish comes together fast and you need room to work.
  • Slice your garlic thin instead of mincing it, the slices turn golden and sweet without burning as easily.
  • Serve this immediately, seafood pasta does not sit well and tastes best when it is still steaming from the pan.
  • Keep a loaf of crusty bread nearby to soak up every last drop of that garlicky, lemony sauce.
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