Linguine Frutti Di Mare Recipe

Clean and check mussels

Rinse mussels under cold water, discard any with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge.

Prepare other seafood

Pat shrimp, scallops, salmon cubes, and calamari dry with paper towels. Season lightly with a pinch of salt and pepper and set aside on a plate in the refrigerator until ready to add.

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts water). Add linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Do not rinse.

Sweat aromatics

In a large wide skillet or sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When the butter is melted and foaming, add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build base with Calabrian chili

Stir in the Calabrian chili paste and tomato paste; cook 1 minute to wake up flavors. Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the pan and let the wine reduce by about half, 2–3 minutes.

Add tomatoes and simmer

Add the crushed San Marzano tomatoes and clam juice (or fish stock). Stir to combine, reduce heat to medium-low, and simmer gently for 8–10 minutes to thicken slightly. Season with sea salt, black pepper, and add optional sliced Calabrian chilis if you want more heat.

Start mussels and clams (if using)

Increase heat to medium-high. Add the cleaned mussels to the simmering sauce, cover the pan with a lid, and steam for 3–4 minutes until most mussels open. Remove any mussels that do not open and discard.

Add firm seafood

Uncover and add the shrimp, scallops, and calamari to the sauce. Stir gently to immerse; cook 2–3 minutes until shrimp are pink and opaque and scallops are just cooked through.

Finish with salmon

Gently nestle the salmon cubes into the simmering sauce. Spoon sauce over the salmon and cook 2–3 minutes more, just until salmon is opaque at the edges but still moist. Taste sauce and adjust seasoning as needed.

Add the drained linguine straight into the skillet with the seafood and sauce (if your pan is too small, transfer sauce and seafood to the pasta pot or a large bowl). Add the remaining 2 tbs olive oil and 1 tbs butter, then pour in 1/2 cup of the reserved pasta water. Toss gently and vigorously for 1–2 minutes so the pasta absorbs the sauce and the starch helps create a silky coating. If needed, add additional reserved pasta water, 1–2 tbs at a time, to loosen.

Stir in chopped parsley, basil (if using), and lemon zest. Taste and correct seasoning with more salt, pepper, or Calabrian chili if desired.

Turn off heat and, if using, sprinkle grated Parmesan or pecorino over the pasta and toss briefly to combine.

Serve immediately with lemon wedges on the side for squeezing over each portion.