Rinse the clams and mussels under cold water to remove any sand or grit. Devein and peel the shrimp, and pat dry. Rinse the scallops and set all seafood aside.

Prepare the Seafood

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and crushed red pepper, sautéing for about 1 minute until fragrant.

Make the Sauce

Add the cherry tomatoes to the skillet, cooking until they burst and release their juices, about 5-7 minutes.

Add the Tomatoes

Pour in the white wine and bring to a simmer. Allow it to cook for 3 minutes to reduce slightly.

Deglaze with Wine

Add clams and mussels first, cover, and let them steam for about 3-4 minutes until they begin to open. Then, add the shrimp and scallops, cover again, and cook for another 3-4 minutes until the shrimp are pink and the scallops are opaque.

Cook the Seafood

Add the cooked linguine to the skillet, tossing to combine with the seafood and sauce. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and black pepper to taste.

Combine Pasta

Serve the Linguine Mare Chiaro warm, garnished with fresh parsley and lemon wedges on the side.

Garnish and Serve

Linguine

Clams

Mussels

Shrimp

Scallops

Cherry tomatoes

Olive oil

Garlic cloves

Crushed red pepper

White wine

Salt

Black pepper

Fresh parsley

Lemon wedges

Linguine Mare Chiaro

Linguine Mare Chiaro Recipe

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