Recipes Il Fornaio Sacramento Linguine Mare Chiaro

Linguine Mare Chiaro Recipe

inspired by

@ilfornaiosacramento

Dec 21 2025

•

40m

•

Serves 4

Jump to recipe ↓

Recipe information

Preparation

1. Prepare the Seafood

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.

2. Cook the Pasta

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.

Cooking

3. Make the Sauce

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.

4. Add the Tomatoes

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

5. Deglaze with Wine

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

6. Cook the Seafood

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.

7. Combine Pasta

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.

Serving

8. Garnish and Serve

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

Linguine Mare Chiaro Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

Pasta

Seafood

Sauce

Garnish