Linguini Tuttomare Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 1 lb linguini and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside, keeping it warm.

Prepare seafood

Pat all seafood dry with paper towels. If shrimp still have tails, remove tails if preferred. Ensure clams and mussels are scrubbed and discard any that are cracked or remain open after a tap test. Sprinkle a pinch of salt over the shrimp and calamari.

Sauté aromatics

In a large, wide sauté pan or shallow pot over medium heat, add 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter melts and foam subsides, add 6 cloves thinly sliced garlic and 1 finely chopped shallot. Cook, stirring frequently, until the garlic is fragrant and shallot is translucent, about 1–2 minutes — do not brown the garlic. Add 1 tsp crushed red pepper flakes and stir 20 seconds.

Deglaze and simmer

Pour in 3 fl oz dry white wine to deglaze the pan, scraping any browned bits. Allow the wine to reduce by half, about 1–2 minutes. Add 1 cup tomato passata (or crushed tomatoes) and 1 cup low-sodium chicken or fish stock. Stir to combine and bring to a gentle simmer.

Cook shellfish

Add the clams and mussels to the simmering sauce, cover the pan, and steam until shells open, about 4–6 minutes. Remove any shells that do not open. Using tongs or a slotted spoon, transfer opened clams and mussels to a bowl and keep warm, leaving the cooking liquid in the pan.

Finish seafood in sauce

Increase heat to medium-high. Add the shrimp and calamari to the simmering sauce and cook until shrimp are opaque and curled and calamari is just tender, about 2–3 minutes. Do not overcook. Return the reserved clams and mussels to the pan. Taste the sauce and add 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste.

Add herbs and lemon

Remove the pan from heat and stir in the zest and juice of 1 lemon and 1 cup chopped flat-leaf parsley. Add 1 tbsp extra-virgin olive oil reserved for finishing and stir to combine.

Toss pasta with sauce

Add the drained linguini to the sauce pan (or transfer sauce to a large mixing pan) and toss gently to combine. If the sauce seems thick or the pasta is dry, add reserved pasta cooking water 1/4 cup at a time until you reach a glossy, slightly saucy consistency (use up to 1 cup). Toss for 1 minute over low heat to marry flavors.

Plate

Divide the linguini tutt omare among 4 warm plates or shallow bowls, making sure each portion gets an even mix of shrimp, calamari, clams, and mussels. Sprinkle with the optional 2 tbsp grated Pecorino Romano or Parmesan, and an extra pinch of chopped parsley if desired. Serve immediately with lemon wedges on the side.