Jul 09 2026
Restaurants›Trattoria Mercatto›Linguine Di Mare Recipe

Linguine Di Mare Recipe

Inspired by Trattoria Mercatto
Time45m
Serves4

white shrimp, hokkaido scallops, littleneck clams, tomato brodo

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Pasta

Tomato Brodo

Method

Pasta Preparation

  1. 1

    Cook the Linguine

    Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Tomato Brodo

  1. 2

    Make the Tomato Brodo

    In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the canned tomatoes (crushed), vegetable broth, and red pepper flakes. Simmer for 20 minutes. Season with salt and black pepper to taste. Stir in chopped fresh basil before serving.

Seafood Cooking

  1. 3

    Cook the Seafood

    In a separate pan, add the shrimp, scallops, and clams. Pour in the prepared tomato brodo and cover the pan. Cook until the shrimp is pink, scallops are opaque, and clams have opened (about 5-7 minutes). Discard any clams that do not open.

Combine and Serve

  1. 4

    Serve the Dish

    In a large serving bowl, combine the cooked linguine with the seafood and tomato brodo. Toss gently to coat the pasta. Garnish with additional fresh basil and serve warm.

More from Trattoria Mercatto