Linguine with Mixed Seafood
October 23, 2009 posted by Linda Avery
Linguine ai Frutti di Mare
by Rick Stein
from Complete Seafood
(Ten Speed Press, 2004)
Serves 4
The good thing about this dish is that depending on your guests, you can mix and match shellfish to suit their preferences. One word of caution: Make plenty, it always goes quickly.—Rick Stein
convert Ingredients
2 1/4 pounds prepared mixed shellfish, such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell
1/4 cup dry white wine
1 pound cherry tomatoes or small vine-ripened tomatoes
1 pound linguine
1/2 cup olive oil
5 garlic cloves, thinly sliced
Pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
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Method
1. Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.
2. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.
3. Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.
4. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a sauce-like consistency.
5. Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.
6. Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.
Alternative fish: Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.
Recipe © 2004 Rick Stein. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Dan Kraan] I love how easy this seafood linguine comes together. The sauce is light, not heavy with tomatoes, and is simple to make. It doesn’t look like a lot of sauce when finished, but it does a wonderful job of complementing the other ingredients. I used mussels, scallops, and shrimp the first time, but any combination works well. The shells from the mussels and clams are easy enough to remove from the dish as you eat, but I’m not a big fan of shelling my shrimp while trying to eat the rest of the pasta. I’d recommend shelling them first, before adding them to the sauce. If you decide against mussels or clams (try to use them, though), this dish does lend itself to many tasty variations. However, without the clam or mussel liquor left from cooking them, add the wine and about another 1/3 to 1/2 cup of clam juice or other seafood stock to your tomato sauce base. Note: Although the recipe states serves four, I think you could actually serve as many as six moderate eaters.