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
Linguine with Mixed Seafood Recipe
- Quick Glance
- 45 M
- 45 M
- Serves 4
- 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
- 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.
Hungry for more? Chow down on these:
Linguine with Mixed Seafood Recipe © 2004 Rick Stein. Photo © 2004 James Murphy. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!