Seafood Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz squid ink linguine according to package directions until just al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Prepare lobster

If not already done, split 2 lobster tails lengthwise, remove vein, and score the flesh lightly. Pat dry and season lightly with salt and pepper.

Cook lobster

Heat 1 tablespoon butter and 1 teaspoon olive oil in a large sauté pan over medium-high heat. Add lobster tails flesh-side down and sear 1–2 minutes until lightly browned, flip and cook another 1–2 minutes until just opaque. Remove from pan and keep warm; lobster will finish in sauce.

Cook mussels

In the same pan, add 1/4 cup white wine and bring to a simmer. Add 1 lb scrubbed mussels, cover and steam 3–4 minutes until shells open. Remove mussels as they open into a bowl, discard any that remain closed. Reserve the cooking liquid by straining it and set aside to add to sauce if needed.

Cook calamari and shrimp

Wipe the pan, heat 1 tablespoon olive oil over high heat. Add calamari rings and tentacles (8 oz) and 8 oz shrimp; quickly sauté 1–2 minutes until just cooked — avoid overcooking. Season lightly with salt. Remove and set aside with lobster and mussels.

Build the base

In a heavy saucepan or saute pan, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add finely diced carrot, onion, and celery (mirepoix) and cook, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and minced shallot and cook 30–45 seconds until fragrant.

Develop flavor

Stir in 2 tablespoons tomato paste and cook 2–3 minutes until it darkens slightly. Add 2 tablespoons cognac/brandy and carefully flame or simmer 30 seconds to reduce and burn off alcohol. Add 1 cup dry white wine and bring to a brisk simmer until reduced by about half (3–5 minutes).

Add stock and tomatoes

Add 2 cups fish stock or clam juice, 1 cup diced peeled tomato (or crushed plum tomatoes), 1 bay leaf, 1 teaspoon white pepper and 1 teaspoon sweet paprika. Simmer gently for 12–15 minutes to concentrate flavors.

Finish sauce

Remove bay leaf. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Return the strained liquid to low heat and whisk in the remaining 2 tablespoons butter, then stir in 2 tablespoons heavy cream (optional) to round the sauce. Taste and adjust seasoning with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon juice. If sauce is too thin, reduce over medium heat until slightly thickened, or whisk in a small spoonful of reserved pasta water to adjust viscosity.

Combine pasta and sauce

Add the drained squid ink linguine to the sauce pan with the finished Sauce Américaine over medium heat. Toss to coat, adding reserved pasta water a few tablespoons at a time if needed to emulsify and bring the sauce to cling to the pasta.

Add seafood

Return lobster, mussels, calamari and shrimp to the pan with the pasta and gently toss to combine and warm through (1–2 minutes). Spoon in any reserved mussel liquid if the sauce needs more briny seafood flavor—strain it first. Finish with 1 tablespoon extra virgin olive oil, chopped parsley (2 tablespoons), 1 teaspoon lemon juice and a pinch of chili flakes if using. Adjust seasoning to taste.

Plate and serve

Divide among 4 warm plates, placing lobster tails attractively on top. Garnish with additional parsley and an extra drizzle of olive oil. Serve immediately with lemon wedges on the side.