Savory Tomato and Seafood Linguine Stew
Indulge in the delightful flavors of the sea with this Savory Tomato and Seafood Linguine Stew. Loaded with fresh seafood, vibrant vegetables, and aromatic herbs, this comforting dish is perfect for gatherings or a cozy dinner at home. The combination of clams, cod, shrimp, and a rich tomato sauce creates a delicious stew that clings to perfectly cooked linguine, making each bite a burst of flavor. Share this dish with family and friends for an unforgettable culinary experience that celebrates the bounty of the ocean.
4
Servings
N/A
Calories
21
Ingredients
Ingredients
Olive oil
1 tablespoon (none)
Onions
2 medium (coarsely chopped)
Red bell pepper
1 (seeded and diced)
Green bell pepper
1 (seeded and diced)
Garlic cloves
3 (bruised, peeled, and thinly sliced)
Dried oregano
1/4 teaspoon (none)
Red pepper flakes
1/4 teaspoon (none)
Bay leaf
1 (none)
Dry white wine
2/3 cup (none)
Whole tomatoes in puree
1 (18 ounce) can (none)
Clam juice
1 (8 ounce) bottle (none)
Linguine
1 lb (none)
Littleneck clams
12 (scrubbed)
Sea scallops
8 ounces (halved (optional))
Thick cod or haddock fillets
12 ounces (cut into 1-inch chunks)
Medium shrimp
12 ounces (peeled and deveined)
Fresh parsley
2 tablespoons (chopped)
Fresh basil leaves
2 tablespoons (shredded)
Fresh lemon juice
1/2 teaspoon (none)
Salt
to taste (none)
Freshly ground black pepper
to taste (none)
Instructions
1
In a large nonstick skillet, heat the olive oil over medium heat. Add the chopped onions, diced red and green bell peppers, sliced garlic, oregano, red pepper flakes, bay leaf, and water. Cover the pan and cook the mixture, stirring occasionally, until the onions are slightly softened, about 3-4 minutes. Uncover and continue cooking for an additional 3 minutes.
2
Pour in the dry white wine and let it cook until it is nearly evaporated, about 2-3 minutes. Stir in the canned whole tomatoes along with their puree, rinsing the can with a small amount of water to add to the pan. Break up the tomatoes with a spoon and cook the sauce, stirring frequently, until it thickens, approximately 6-8 minutes.
3
Mix in the clam juice and increase the heat to a gentle boil. Allow the sauce to bubble away until thickened once more, for about 6-8 minutes. Upon thicker consistency, remove the bay leaf from the sauce and reduce the heat to low, letting it simmer. (You can prepare the sauce ahead of time; let it cool and refrigerate if made more than 4 hours in advance.)
4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, according to package instructions.
5
Once the pasta is cooking, add the scrubbed littleneck clams into the sauce and cover the skillet tightly to let them steam. Simmer until the clams open, which should take about 6-8 minutes. Using a slotted spoon, transfer the opened clams to a plate and cover with aluminum foil to keep warm.
6
Next, add the remaining seafood—cod or haddock, scallops (if using), and shrimp—back into the sauce, stirring gently to combine. Simmer until the seafood is cooked through, which will take approximately 4 minutes.
7
Remove the skillet from heat and return the clams to the sauce. Fold in the chopped parsley, shredded basil, lemon juice, and season with salt and freshly ground black pepper to taste.
8
Drain the linguine in a colander and quickly transfer it to a serving bowl. Ladle the flavorful seafood sauce over the pasta, ensuring even distribution. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Tomato and Seafood Linguine Stew?
It is a comforting seafood dish featuring clams, cod, shrimp, and scallops in a rich tomato-based sauce served over linguine pasta.
What types of seafood are included in this recipe?
The recipe includes littleneck clams, sea scallops, thick cod or haddock fillets, and medium shrimp.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What kind of pasta is recommended?
One pound of linguine is recommended for this stew.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared ahead of time, cooled, and refrigerated if made more than 4 hours in advance.
What vegetables are used in the base of the stew?
The base includes coarsely chopped onions, and both red and green diced bell peppers.
What type of wine is best for this recipe?
A dry white wine is used to deglaze the pan and add flavor to the tomato sauce.
How long does it take to cook the littleneck clams?
Clams should be steamed in the covered skillet for approximately 6 to 8 minutes until they open.
What should I do with clams that do not open?
Discard any clams that remain closed after the steaming process as they may not be safe to eat.
How long should the other seafood simmer?
The cod, scallops, and shrimp should simmer in the sauce for approximately 4 minutes until cooked through.
Is the recipe spicy?
It has a mild heat provided by 1/4 teaspoon of red pepper flakes.
Should the tomatoes be drained before adding to the pan?
No, you should use the whole tomatoes along with their puree from the 18-ounce can.
What is the purpose of clam juice in this recipe?
Clam juice is used to add a briny, savory depth of flavor to the tomato-based sauce.
When should I remove the bay leaf?
Remove the bay leaf once the sauce has thickened and before adding the seafood.
Can I use haddock instead of cod?
Yes, thick fillets of haddock are a perfect substitute for cod in this recipe.
How is the garlic prepared?
The garlic cloves should be bruised, peeled, and then thinly sliced.
What fresh herbs are added at the end?
Chopped fresh parsley and shredded fresh basil are folded in just before serving.
Is there a specific way to prepare the scallops?
If you choose to use sea scallops, they should be halved before being added to the stew.
What is the total cooking time for the tomato sauce base?
The sauce requires about 3-4 minutes for the vegetables, 3 minutes uncovered, then 6-8 minutes after adding tomatoes, and another 6-8 minutes after adding clam juice.
Should the shrimp be peeled?
Yes, the medium shrimp should be peeled and deveined before cooking.
What provides the acidity in the final dish?
A half teaspoon of fresh lemon juice is added at the end to brighten the flavors.
How should the linguine be cooked?
The linguine should be cooked in a large pot of salted water until al dente.
Can I use dried herbs instead of fresh?
While fresh parsley and basil are recommended for the best flavor, you can use dried, though the taste profile will change.
Are the scallops mandatory?
No, the sea scallops are listed as an optional ingredient in this recipe.
How do I ensure the pasta doesn't overcook?
Time the pasta cooking so it is drained and transferred to the serving bowl just as the seafood is finished.
What should I do after draining the pasta?
Quickly transfer it to a serving bowl and ladle the seafood sauce over it immediately.
Can I substitute the white wine?
If you prefer not to use wine, you can use a bit of extra clam juice or seafood stock with a splash of white wine vinegar.
Is it better to use a specific skillet?
A large nonstick skillet is recommended to prevent the seafood and vegetables from sticking.
What size should the fish chunks be?
The cod or haddock fillets should be cut into 1-inch chunks.
How do I prepare the clams before cooking?
The littleneck clams should be scrubbed thoroughly under cold water to remove any sand or grit.