Linguine Al Limone Ai Sapori Del Mare Recipe
Make Linguine Al Limone Ai Sapori Del Mare Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & finishing
Seafood
Sauce & aromatics
Method
Pasta & finishing
- 1
Boil the pasta
Bring a large pot of water to a rolling boil. Add the coarse salt (about 1 tablespoon). Add the linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.
- 2
Finish and serve
When the seafood and sauce are ready, return the drained linguine to the skillet with the sauce. Add 1/2 cup reserved pasta water, the lemon juice, lemon zest, grated cheese, and 1 tablespoon extra-virgin olive oil. Toss vigorously over low heat for 1–2 minutes until the sauce emulsifies and the pasta is glossy. Add more reserved pasta water, a splash at a time, if needed to loosen the sauce. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in chopped parsley. Divide among 4 warmed plates and finish with a sprinkle of cheese and another pinch of lemon zest.
Seafood
- 3
Prepare seafood
Pat shrimp, calamari and scallops dry with paper towels; season lightly with 1/2 teaspoon of the fine sea salt and a grind of black pepper. If using clams, rinse and scrub them and discard any that remain open when tapped.
- 4
Cook clams (if using)
In a large wide skillet with a lid, heat 1 tablespoon olive oil over medium-high. Add clams and 1/4 cup of the white wine, cover, and steam for 4–6 minutes until clams open. Remove opened clams to a bowl, discard any unopened clams. Reserve the cooking liquid and set clams aside in their shells.
- 5
Sear shrimp, scallops and calamari
In the same large skillet (wipe out if necessary) heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add shrimp in a single layer and sear 1 minute per side until just pink; remove and keep warm. Add scallops and sear 1–2 minutes per side until opaque; remove. Quickly add calamari rings and cook 30–60 seconds just until they curl; remove immediately to avoid rubberiness. Combine seafood in a bowl and keep warm while you make the sauce.
Sauce & aromatics
- 6
Sweat aromatics
Lower heat to medium. In the skillet melt the remaining 2 tablespoons butter with 1 tablespoon olive oil. Add minced shallots and cook gently 2–3 minutes until translucent but not browned. Add sliced garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant.
- 7
Deglaze and reduce
Pour in the remaining white wine (about 3/4 cup if you used 1/4 cup for clams) and scrape up any browned bits from the pan. Let the wine reduce by about half, 3–4 minutes. Add the reserved clam cooking liquid (if used) and the stock and simmer 3–4 minutes to slightly reduce and concentrate flavor.
- 8
Finish sauce
Stir in the heavy cream (optional) and simmer 1–2 minutes to warm. Adjust seasoning with remaining 1/2 teaspoon fine sea salt and the freshly ground black pepper. Return the seared seafood and any clams to the skillet just to warm through for 30–60 seconds—do not overcook.