Seafood Linguine Recipe

Cook pasta

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

Warm stock

While pasta cooks, combine seafood stock (or clam juice) and white wine in a small saucepan and bring to a gentle simmer; keep warm over low heat.

Pat shrimp and scallops dry with paper towels. If scallops are large, halve them horizontally. Ensure mussels are scrubbed and beards removed; discard any that do not close when tapped. If using canned clams, drain and rinse. Pat calamari rings dry.

Season shrimp and scallops lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a wide, deep skillet or sauté pan over medium-high heat, add olive oil and 1 tablespoon butter. When shimmering, add scallops in a single layer and sear 1–1½ minutes per side until golden and just cooked through. Transfer scallops to a plate and tent with foil.

Return the pan to medium heat and add the remaining 1 tablespoon butter. Add shallot and cook 1–2 minutes until translucent. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant, taking care not to burn the garlic.

Add sliced bell pepper and halved cherry tomatoes; sauté 3–4 minutes until the tomatoes start to soften and the pepper is tender-crisp.

Add the calamari and mussels (or drained canned clams) to the pan and stir to combine with vegetables. Pour in the warm seafood stock and white wine mixture and bring to a gentle simmer. Cover and cook 3–4 minutes — mussels should open (discard any unopened), calamari should become opaque and tender.

Add the shrimp and cook 2–3 minutes until they turn pink and curl; do not overcook. Return the seared scallops to the pan and gently nestle them into the sauce to warm for 1 minute.

Stir in lemon zest and juice, capers (if using), chopped parsley, remaining 1/2 teaspoon salt, and remaining 3/4 teaspoon black pepper. Taste and adjust seasoning.

Add the drained linguine to the skillet with the seafood and sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup). Heat together for 1–2 minutes until everything is well combined and heated through.

Turn off the heat and stir in 1–2 tablespoons chopped parsley, then taste and correct seasoning. If desired, sprinkle grated Parmesan or Pecorino over individual portions.

Serve immediately with lemon wedges on the side.