Seafood Linguine with White Wine Sauce (Print Version)

Tender shrimp, clams, and mussels tossed with linguine in a fragrant white wine and garlic sauce.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes (optional)
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Additional Tips::

01 -
  • It looks and tastes like something from a coastal trattoria, but you can pull it off on a weeknight with ingredients from any decent market.
  • The sauce clings to the pasta in a way that makes every bite taste like the ocean without being heavy or overly fishy.
  • Cleanup is surprisingly easy since everything comes together in two pans, and the flavor payoff is completely disproportionate to the effort.
02 -
  • If your clams or mussels don't open after five minutes of steaming, they were already dead and you need to throw them out, no exceptions, no second chances.
  • Don't skip reserving the pasta water, that starchy liquid is what helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the shrimp back in only after the shellfish are done, otherwise they turn into little pink erasers and lose all their sweetness.
03 -
  • Slice your garlic by hand instead of using a press, the thin slices turn sweet and golden instead of burning and tasting bitter.
  • If the sauce looks too thin after you add the pasta, let it simmer uncovered for another minute, the starches will thicken it naturally.
  • Always have an extra lemon on hand, a final squeeze of juice right before serving brightens everything and makes the whole dish sing.
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