Seafood Linguine Recipe

Posted on May 24 2015 - 10:49am by Adriana Pezzuto

Seafood Linguine

Seafood Linguine

Seafood Linguine


Seafood Linguine Ingredients

1.1lb Clams
1.1lb Mussels
11.2oz Linguine
10.5oz Cherry Tomatoes
10.5oz Squids
4 Scampi ( 1 each portion )
4.2oz Dry White Wine
Fish Stock
1.5oz Extra Virgin Olive Oil ( x 3 )
4 Garlic Cloves
Salt and Pepper ( to taste )
Parsley ( as much as you like )


Seafood Linguine Preparation Instructions

01 – Clean and wash Mussels and Clams well under running water ( Notes ). Then, cook Mussels and Clams into 2 separate pots on a high flame with the lid on, until opened.

02 – While everything cooks, start cleaning the Squids.

03 – Cut the tentacles off and cut into rings the bodies.

04 – Crush and chop the Garlic Cloves.

05 – Put the Extra Virgin Olive Oilin a large pan and the Garlic.

06 – Now add the Squids and cook for few minutes, or until the Rings turn white.

07 – Add the White Wine, and cook until it has evaporated.

08 – While you wait for the Wine to evaporate, wash and pat the Scampi. Cut their belly open, from tail to head, and using a toothpick remove the intestine ( a sort of black string ).

09 – Chop the Parsley and add it to the pan. Mix well for 1 minute and then turn off the heat and set aside, covering the pan with its lid.

10 – Now, start cooking the Linguine into some salted water.

11 – In a second large pan, saute the Garlic in some Extra Virgin Olive Oil until it browns a little. Then, put the Scampi in, and let them brown too, on all sides for 5 minutes.

12 – In a third pan saute garlic and Cherry Tomatoes ( cut into halves ) until tender, but not mushy.

13 – Drain the Mussels and the Clams straining, through a very ine sieve, half cup of liquid from each pot.

14 – Combine now Linguine ( al dente ), Cherry Tomatoes, Squids and the Water you’ve saved from Mussles and Clams, and cook for 3 minutes over high heat.

15 – Finish cooking the Pasta adding 1 or 2 ladles of fish stock, if necessary.

16 – 1 minute before to the end, remember to add Mussels, Clams and Scampi. Then add Salt, Pepper and Parsley.Serve.


– One by one, and very patiently, tap the Clams on a cutting board. If the sand cmes out, you can throw it away, because this means that it’s full of sand.


Let me know ow your dish came out and how you likes it!






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