Wild Argentine red shrimp, baby clams, artichokes, spinach, tomato & EVOO toasted garlic sourdough crumbs

Preheat your oven to 350°F (175°C). Place the sourdough slices on a baking sheet and toast them in the oven for about 10 minutes until golden. Remove from the oven, let cool, then crumble into fine crumbs.

Prepare the Sourdough Crumbs

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

Cook the Linguine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the Argentine red shrimp and baby clams to the skillet. Cook for about 3-4 minutes until the shrimp turns pink and the clams open up.

Add the Seafood

Stir in the artichoke hearts, diced tomatoes, and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.

Incorporate Vegetables

Add the drained linguine to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt, black pepper, and red pepper flakes to taste.

Combine with Linguine

Serve the seafood spinach linguine in bowls, topped with toasted sourdough crumbs for added texture.

seafood spinach linguine

Recipe information

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