How to Make the Best Seafood Pasta: Linguine allo Scoglio

Ingredients

• 1 lb Little Neck Clams (scrubbed, beards removed)
• 1 lb Mussels (cleaned, beards removed if present)
• 1 lb Extra Large Shrimp (peeled and deveined)
• 0.5 lb Squid Tubes (Body) (cut into ½‑inch rounds, no tentacles)
• 0.25 cup Extra Virgin Olive Oil (for sautéing)
• 4 cloves Garlic (minced)
• 0.25 tsp Red Pepper Flakes
• 1.25 lb Cherry Tomatoes (halved)
• 1 tbsp Tomato Paste
• 1 cup Dry White Wine (use a crisp, dry variety)
• 1 cup Fresh Parsley (chopped, divided)
• 1 tsp Fresh Thyme
• 0.5 tsp Salt
• 8 oz Clam Juice (bottled)
• 4 Anchovy Fillets (minced)
• 1 lb Linguine (dry)
• 1 tbsp Table Salt (for pasta water)
• 2 tsp Lemon Zest (freshly grated)

Instructions

1. Prepare the seafood

   Rinse the little‑neck clams and mussels, removing any beards. Peel and devein the shrimp using seafood scissors or a small knife. Cut the squid tubes into ½‑inch rounds. Set everything aside in separate bowls.

   Time: PT10M

2. Sauté aromatics

   Heat ¼ cup extra‑virgin olive oil in a large pot over medium‑high heat until it shimmers. Add the minced garlic and ¼ tsp red‑pepper flakes; stir for 30‑60 seconds until fragrant, being careful not to let the garlic brown.

   Time: PT1M

   Temperature: medium‑high

3. Steam the clams

   Add the little‑neck clams, cover the pot, and let them steam for about 4 minutes, shaking the pot occasionally for even cooking.

   Time: PT4M

   Temperature: medium‑high

4. Add mussels

   Without removing the clams, add the mussels, replace the lid, and steam an additional 4 minutes until the mussels open.

   Time: PT4M

   Temperature: medium‑high

5. Reserve the shellfish broth

   Using a slotted spoon, transfer the opened clams and mussels to a bowl, keeping the cooking liquid in the pot. Cover the bowl with foil to keep warm.

   Time: PT1M

6. Build the tomato‑wine sauce

   To the pot, add half of the halved cherry tomatoes, 1 tbsp tomato paste, 1 cup dry white wine, ½ cup chopped parsley, 1 tsp fresh thyme, ½ tsp salt, the 8 oz clam juice, and the minced anchovies. Stir and bring to a gentle simmer, then reduce the heat and let the sauce cook for about 10 minutes, or until it has reduced by roughly one‑third and thickened.

   Time: PT10M

   Temperature: medium

7. Cook the linguine

   Meanwhile, bring 4 quarts of water to a rolling boil, add 1 tbsp table salt, and cook 1 lb linguine for 7 minutes (just shy of al dente).

   Time: PT7M

   Temperature: high

8. Reserve pasta water and drain

   Reserve about ½ cup of the hot pasta cooking water, then drain the linguine in a colander.

   Time: PT2M

9. Combine pasta with sauce

   Add the drained linguine to the tomato‑wine sauce, tossing to coat. Cook together for 2 minutes, allowing the pasta to release starch and thicken the sauce.

   Time: PT2M

   Temperature: medium

10. Add shrimp

    Stir the peeled shrimp into the pot, cover, and cook on medium‑low for about 4 minutes, or until the shrimp turn opaque.

    Time: PT4M

    Temperature: medium‑low

11. Add squid and remaining tomatoes

    Add the sliced squid, the remaining halved cherry tomatoes, another ½ cup chopped parsley, and 2 tsp lemon zest. Cook, uncovered, for 2 minutes until the squid is just cooked through.

    Time: PT2M

    Temperature: medium‑low

12. Re‑heat clams and mussels

    Return the reserved clams and mussels to the pot, cover, and let sit for 2 minutes to warm through.

    Time: PT2M

13. Finish and serve

    Turn off the heat, drizzle a little extra‑virgin olive oil over the top, give a final gentle toss, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g