Linguine Allo Scoglio - Authentic Italian Seafood Pasta
Often called "Pasta Frutti Di Mare," this luxurious Italian seafood pasta features shrimp, squid, and mussels! Cooked in a light tomato sauce, and finished off with some white wine, lemon, and garlic, this delicious dish is a date-night dinner favorite!
Servings 8 servings
Ingredients
- 3 cloves garlic
- 1 pint cherry tomatoes
- 1 handful fresh parsley
- ½ tsp saffron If you can find Italian - that's ideal. If not, any Saffron will do.
- 1 large lemon
- 1 lb mussels
- 1 lb calamari
- ¾ lb jumbo shrimp
- 1-2 lb fresh pasta
- 1 cup dry white wine
- 1 cup tomato sauce (canned is fine)
- 3 tbsp extra virgin olive oil
- 4 tbsp butter
- 2 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
- ½ tsp white sugar (or to taste)
Instructions
- The prep is the most important part of this dish coming together properly. Be sure to read my thorough prep descriptions above, especially in storing and caring for the seafood.Chop the garlic and herbs and set them aside in individual bowls. Halve the tomatoes. Zest and juice the lemon. Pre-measure all of your liquids (sauce and wine) and the oil and butter, and set aside. Clean the mussels, and discard any dead ones. Slice the calamari into rings. Peel and devein the shrimp (if necessary.) Set your pasta water up to begin boiling.
- Heat one tablespoon of oil over medium-high heat in a large fry pan. Cook the shrimp on each side for about two minutes. Remove it from the pan, and set it aside in a clean bowl.
- Next, add another tablespoon of oil to the pan, and heat it again. Then, add the calamari, tomatoes, and garlic. Cook for about two minutes, until the calamari turn opaque and begin to curl.
- Then, to the hot pan mixture, add the mussels. Immediately pour in the wine and tomato sauce, and cover the pan for around two minutes. The steam and heat will cook the mussels and the shells will begin to open.
- Once the mussels have opened up, turn the heat down to low (or off) and add to the mixture the remaining oil, butter, lemon juice and zest, saffron, salt, pepper, and sugar. At this point, cook your linguine.
- Remove the sauce and seafood from the heat if not already, and add the shrimp back in. Combine with the linguine until the sauce has covered the noodles thoroughly.
- Before serving, sprinkle with parsley and parmesan! Enjoy!
Notes
lexisrose.com/linguine-allo-scoglio
This recipe was inspired and adapted from Kitchen Stories. I did a lot of extra culinary research to share additional details on the storage/cleaning of seafood and preparation of the ingredients, as well as a more thorough explanation of the cooking process and times!