Linguini By The Sea Recipe

Bring water to a boil and cook linguini

In a large pot bring 4 liters (about 4 quarts) of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Keep a small bowl with the reserved water nearby.

Prep seafood

Pat the shrimp and scallops dry with paper towels. If using mussels or clams, make sure they are scrubbed and discarded if any remain open and don’t close when tapped. Season shrimp and scallops lightly with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Cook seafood

Heat 1 tablespoon olive oil in a large wide skillet (12-inch) over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque; remove to a plate. Add the scallops and sear about 1–2 minutes per side until opaque; remove to the plate with the shrimp. If using mussels/clams, add them to the skillet with 3 tablespoons white wine, cover and steam 3–5 minutes until shells open; discard any unopened shells. Return shrimp and scallops to the skillet when sauce is ready to finish.

Sauté aromatics

In the same skillet over medium heat add 2 tablespoons olive oil and 2 tablespoons butter. When butter melts and begins to foam, add the minced garlic and diced shallot. Sauté, stirring, for about 1–2 minutes until softened and fragrant but not browned.

Deglaze and simmer

Add 3 tablespoons dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 1–2 minutes. Pour in 1 cup low-sodium chicken or seafood broth and bring to a gentle simmer.

Season and finish sauce

Stir in 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon lemon zest, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Add 2 tablespoons fresh lemon juice. If you want a lightly creamy sauce, stir in 1 tablespoon heavy cream now. Simmer the sauce for 2–3 minutes to blend flavors. Taste and adjust seasoning.

Combine pasta with sauce and seafood

Return the cooked shrimp and scallops (and steamed mussels/clams if used) to the skillet with the sauce. Add the drained linguini and toss to combine, using up to 1/2 cup reserved pasta water to loosen the sauce as needed so it coats the pasta evenly. Cook together over medium heat 1–2 minutes to marry flavors.

Add herbs and finishing touches

Remove skillet from heat. Stir in 1 cup chopped fresh flat-leaf parsley and 1 teaspoon extra-virgin olive oil (finishing drizzle). Sprinkle 1/2 cup grated Parmesan or Pecorino if using, and toss to combine. Adjust acidity with another teaspoon lemon juice if desired and season to taste with additional salt or pepper.

Serve

Divide linguini and seafood among 4 warm plates or bowls, spooning extra sauce and any open mussels/clams over the top. Garnish with additional chopped parsley and an optional grind of black pepper. Serve immediately with lemon wedges on the side.