Linguine Mare Chiaro recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Il Fornaio Sacramento›Linguine Mare Chiaro Recipe

Linguine Mare Chiaro Recipe

Inspired by Il Fornaio Sacramento
Time40m
Serves4

thin pasta | clams | mussels | shrimp | scallops | roasted cherry tomato sauce | crushed red pepper | white wine

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Seafood

Sauce

Garnish

Method

Preparation

  1. 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. 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

  1. 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.

  2. 4

    Add the Tomatoes

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

  3. 5

    Deglaze with Wine

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

  4. 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.

  5. 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

  1. 8

    Garnish and Serve

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

More from Il Fornaio Sacramento