Seafood Linguine with Garlic White Wine and Herbs
Al dente linguine tossed in a garlicky white wine-butter sauce loaded with shrimp, clams, mussels, and burst tomatoes.
Ingredients
Linguine 12 oz
Olive oil 2 tbsp
Butter 3 tbsp, divided
Garlic 5 cloves, thinly sliced
Red pepper flakes 1/4 tsp
Dry white wine 1/2 cup
Seafood or clam juice 1/2 cup
Cherry tomatoes 1.5 cups, halved
Shrimp 3/4 lb, peeled/deveined
Littleneck clams 1 lb, scrubbed
Mussels 1 lb, debearded and scrubbed
Lemon zest 1 tsp + lemon juice 2 tbsp
Fresh parsley 1/3 cup, chopped
Salt and black pepper
Instructions
Cook linguine in well‑salted water until al dente; reserve 3/4 cup pasta water and drain.
In a wide pot, warm oil and 2 tbsp butter over medium. Add garlic and red pepper; cook 45–60 seconds until fragrant.
Add wine and seafood stock; simmer 2 minutes. Stir in tomatoes; cook until just softened.
Add clams and mussels; cover and steam 4–6 minutes until shells open. Discard any that stay closed.
Add shrimp; cook 2 minutes until pink. Toss in linguine with remaining 1 tbsp butter, lemon zest/juice, parsley, and enough pasta water to create a glossy sauce.
Season to taste with salt and pepper. Serve immediately with extra parsley and lemon wedges.