Linguine Frutti Di Mare Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain linguine and set aside.

While pasta cooks, pat shrimp and scallops dry with paper towels. Inspect mussels and discard any with broken shells or that do not close when tapped. Keep seafood chilled until ready to cook.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large wide skillet or sauté pan over medium heat. When butter melts and oil shimmers, add minced shallot and cook 1–2 minutes until softened but not browned. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Cook mussels

Add the mussels to the pan along with 1/2 cup of the white wine. Increase heat to medium-high, cover the pan, and steam 4–6 minutes until mussels open. Remove opened mussels to a bowl, discard any that remain closed. Reserve the cooking liquid in the pan.

Cook shrimp and scallops

Add shrimp and scallops to the reserved cooking liquid in the pan. Sear 1–2 minutes per side until shrimp are pink and opaque and scallops are just cooked through. Remove seafood and set aside with the mussels. Leave any juices in the pan.

Build the sauce

Pour the remaining 1/2 cup white wine into the pan to deglaze, scraping any browned bits from the bottom. Add 1 cup stock and 1 teaspoon tomato paste (if using). Simmer 2–3 minutes to reduce slightly. Stir in diced tomatoes and simmer 2 minutes. Lower heat to medium-low and stir in 3 oz light cream. Add lemon zest and 2 tablespoons lemon juice from the lemon. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Add spinach

Add the packed spinach to the sauce in handfuls, stirring until wilted (about 1–2 minutes). If sauce becomes too thick, add up to 1/2–1 cup reserved pasta water to reach desired consistency.

Combine pasta and seafood

Return cooked shrimp, scallops and mussels (with juices) to the pan. Add drained linguine and toss gently to coat, warming everything together over low heat for 1–2 minutes to marry flavors. If needed, add a splash of reserved pasta water to loosen the sauce so it coats the pasta evenly.

Finish and serve

Turn off heat. Stir in chopped parsley and an additional tablespoon of lemon juice to brighten the dish if desired. Adjust salt and pepper to taste. Divide among 4 plates and drizzle a little extra-virgin olive oil over each serving, garnish with extra parsley and lemon wedges.