Linguine Al Pesce Recipe

Clean seafood and prep aromatics

Rinse mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. Remove mussel beards if present. Pat all seafood dry with paper towels. Peel, devein, and pat shrimp dry. Slice calamari into 1/2-inch rings. Finely dice the onion, mince the garlic, zest and juice the lemon, and chop the parsley and basil.

Bring a large pot of salted water to a rolling boil (use 1 tbsp salt per 4 qts water) for the linguine.

Add linguine to the boiling salted water and cook until very al dente (about 1-2 minutes less than package directions), stirring occasionally. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, warm 3 tbsp olive oil and 1 tbsp butter until butter melts. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and crushed red pepper flakes and cook for 30-45 seconds until fragrant, stirring constantly to avoid burning.

Build tomato base

Add the tomato paste and cook, stirring, 1 minute to caramelize. Pour in the crushed tomatoes, stir to combine, and add 1/2 cup of the white wine. Bring the sauce to a gentle simmer, then reduce heat to maintain a low simmer. Cook for 8-10 minutes to reduce slightly and concentrate flavors, stirring occasionally.

Season sauce

Stir in lemon zest, 1 tsp kosher salt, 1/4 tsp black pepper, and half of the chopped parsley. Taste and adjust seasoning. If sauce seems too thick, add up to 1/2 cup of the reserved pasta water or stock to reach a glossy, slightly saucy consistency.

Add clams and mussels

Increase heat to medium-high. Add clams and mussels to the simmering sauce, pour in the remaining 1/2 cup white wine (and the optional 1 cup stock if using). Cover the pan with a lid and steam for 4-6 minutes until most shells have opened. Discard any shellfish that remain closed after cooking.

Add shrimp and calamari

Uncover, then add the shrimp and calamari rings. Cook uncovered for 2-3 minutes, stirring gently, until shrimp are opaque and calamari is tender (avoid overcooking). Stir in the lemon juice and the remaining salt and pepper if needed.

Add the reserved al dente linguine directly to the pan with the seafood and sauce (if your pan is too small, transfer sauce and seafood to the pasta pot). Toss gently with tongs to coat, adding reserved pasta water 1/4 cup at a time as needed to create a silky sauce that clings to the pasta (use about 1/2 to 3/4 cup total).

Stir in 1 tbsp finishing olive oil, the remaining chopped parsley, basil (if using), and grated cheese if desired. Adjust seasoning to taste with salt, pepper, and additional lemon juice if you like more brightness.

Serve immediately, spooning mussels, clams, shrimp, and calamari over portions of linguine and ladling extra sauce on top. Offer extra lemon wedges and extra grated cheese at the table.