Spicy Seafood Linguine Recipe

Clean and dry seafood

Rinse shrimp, calamari, mussels and scallops under cold water. Remove any beards from mussels. Pat all seafood dry with paper towels and refrigerate until ready to use.

Season the shrimp and scallops lightly with a pinch of salt and a little black pepper; set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Add the linguine and cook according to package instructions until just shy of al dente (typically 1 minute less than package time). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta.

Heat a large deep skillet or sauté pan over medium heat. Add 3 tablespoons of olive oil and the butter. Once the butter melts and begins to foam, add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add the minced garlic, red chili flakes and sliced fresh chili. Cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the crushed tomatoes, seafood stock, smoked paprika and sugar. Stir to combine and bring the sauce to a gentle simmer. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer uncovered for 6–8 minutes to thicken slightly.

Push the sauce to the sides of the pan to create a shallow well in the center. Add the remaining 1 tablespoon olive oil and increase heat to medium-high. Add the shrimp and scallops in a single layer. Sear for about 1 minute per side until they start to turn opaque (they will finish cooking in the sauce). Remove shrimp and scallops to a plate and set aside.

Add the calamari rings to the hot center and cook for 30–45 seconds, stirring, until they turn milky and just firm. Quickly transfer calamari to the plate with the shrimp and scallops.

If using mussels (or clams), add them to the simmering sauce, cover the pan, and steam until they open, about 4–6 minutes. Discard any that do not open. If your mussels require more space, steam separately and add to the sauce after opening.

Return the reserved shrimp, scallops and calamari to the pan (along with any juices). Reduce heat to low and gently stir to combine; simmer 1–2 minutes so seafood finishes cooking through and absorbs sauce flavors. Stir in the lemon juice.

Add the drained linguine to the skillet with the sauce and seafood. Toss gently to combine, adding pasta cooking water, 2–4 tablespoons at a time, until the sauce coats the pasta and reaches your preferred consistency (use up to the reserved 1 cup). If sauce seems thin, simmer 1–2 minutes to thicken slightly.

Adjust seasoning to taste with salt, pepper and more lemon juice if desired. Stir in chopped parsley and torn basil leaves (if using).

Divide the linguine and seafood among warm plates. Sprinkle with grated Parmesan if desired and serve with lemon wedges on the side.