Linguine Frutti Di Mare Recipe

Clean and portion seafood

Rinse mussels under cold water, remove any beards and discard any that are open and do not close when tapped. Pat scallops, salmon, shrimp, and calamari dry with paper towels. Season scallops and salmon pieces lightly with 1/4 tsp salt and a pinch of pepper.

Bring a large pot of salted water to a rolling boil. Cook linguine according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Heat 2 tablespoons olive oil and the butter in a large, deep sauté pan or shallow Dutch oven over medium heat. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the garlic and cook for 30 seconds until fragrant, taking care not to brown it.

Stir in the Calabrian chili paste and red pepper flakes and cook 30 seconds to bloom the chiles. Add the tomato paste and cook 1 minute, stirring to darken slightly.

Pour in the crushed tomatoes, the white wine, and the seafood stock. Stir to combine, bring to a gentle simmer, and let simmer uncovered for 6–8 minutes to meld flavors and reduce slightly. Season with 3/4 tsp salt and 1/4 tsp black pepper (reserve remaining salt/pepper to adjust at the end).

Increase heat to medium-high. Add the mussels to the simmering tomato-calabrian broth, cover the pan, and steam until most mussels open, about 4–5 minutes. As they open, remove opened mussels with tongs to a bowl and leave liquid in the pan. Discard any mussels that remain tightly closed after cooking.

Add shrimp and scallops to the simmering sauce. Cook for 2–3 minutes until shrimp are pink and scallops are opaque around the edges. Then add calamari and salmon pieces, stirring gently, and cook an additional 2–3 minutes until calamari is tender and salmon is just cooked through. Taste and adjust seasoning with remaining salt and pepper if needed.

Add the drained linguine to the pan with the sauce and seafood. If your pan isn't large enough, return linguine to the pasta pot and pour sauce and seafood over it. Toss gently to combine using tongs or two forks. Add reserved pasta water a few tablespoons at a time (up to 1/2 cup) to loosen the sauce and help it cling to the pasta. Add the remaining 1 tablespoon olive oil and fold in chopped parsley, lemon zest, and 1 tablespoon lemon juice.

Taste and adjust seasoning for salt, pepper, and chili heat. If you want more brightness, add additional lemon juice to taste (up to the juice of the remaining half lemon).

Divide the linguine frutti di mare among warmed plates or shallow bowls. Spoon any reserved mussels back into the pasta. Sprinkle with grated Pecorino or Parmesan if using, and finish with a drizzle of olive oil and a few extra chopped parsley leaves. Serve immediately with lemon wedges on the side.