Seafood Linguine White Wine (Print)

Italian linguine tossed with shrimp, clams, mussels, garlic, white wine, and lemon for bright flavor.

# Components:

→ 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

# Directions:

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 lemon juice. Toss gently over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Plate immediately and garnish with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in under an hour, which means you can actually pull it off on a weeknight.
  • The sauce does all the heavy lifting with flavor—just garlic, white wine, and the briny juice from the seafood itself, no complicated techniques required.
  • Somehow it tastes even better when you're cooking it, the whole apartment smells incredible, and people always think you spent way more time than you did.
02 -
  • If a clam or mussel doesn't open, don't force it—those are the dead ones, and they have no business in your dish no matter what anyone tells you.
  • Overcooked seafood is a real tragedy that happens in about thirty seconds, so keep your heat medium-low during the final toss and trust that the residual warmth will do the rest.
03 -
  • Cook the pasta one minute under the al dente time on the box; it'll finish cooking in the sauce and land at exactly the right texture.
  • If your skillet isn't deep enough, use a wide shallow pan instead—you just need enough room for the pasta and sauce to meet without piling on top of each other.
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