Seafood Linguine in Spicy Tomato Sauce
Indulge in a delightful blend of the ocean's finest with our Seafood Linguine in Spicy Tomato Sauce. This dish brings together succulent clams, mussels, scallops, and tender calamari, all simmered to perfection in a rich tomato sauce infused with garlic and onions. The sauce, enriched with a splash of dry white wine and a touch of capers, creates a harmonious flavor profile that beautifully complements the seafood. Garnished with fresh herbs and served over al dente linguine, this recipe is a feast for the eyes and the palate. Ideal for impressing guests at dinner parties or enjoying a special meal at home, this dish is sure to become a favorite in your culinary repertoire. Don't forget to save the shells for an extra visual appeal!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Olive oil
6 tablespoons (as needed for sautéing)
Garlic cloves
3 (minced)
Small onion
1 (chopped)
Crushed tomatoes
1 (14 1/2 ounce) can (ready to use)
Clams
15 (cleaned)
Scallops
1/4 lb (cleaned and shelled)
Lobster
1/4 lb (cooked and chopped)
Black mussels
12 (cleaned and debearded)
Calamari
5 ounces (cut into thin rings)
Dry white wine
1/2 glass (as needed for flavor)
Linguine
10 ounces (cooked al dente)
Capers
1 teaspoon (drained)
Fresh flat-leaf parsley
1/4 cup (coarsely chopped)
Fresh basil
1/4 cup (coarsely chopped)
Red pepper flakes
to taste (for added heat)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
In a large skillet, heat 6 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 3-5 minutes.
2
Pour in the 1/2 glass of dry white wine, scraping any bits from the bottom of the pan, and allow it to simmer until slightly reduced.
3
Stir in the 1 can of crushed tomatoes and 1 teaspoon of capers. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 30 minutes, stirring every 10 minutes to prevent sticking.
4
While the sauce is simmering, clean and steam the mussels and clams until they open, discarding any that remain closed.
5
Cut the calamari into 1/4-inch strips and add them to the tomato sauce along with the steamed mussels, clams, scallops, and lobster meat.
6
Cook the seafood in the sauce for an additional 5-10 minutes, or until all is cooked through.
7
Season the dish with salt, pepper, and red pepper flakes to taste.
8
Meanwhile, cook 10 ounces of linguine according to package instructions. Drain and reserve a little pasta water.
9
Toss the pasta with the seafood and sauce mixture, adding reserved pasta water if necessary for consistency.
10
Serve immediately, garnished with fresh flat-leaf parsley and basil.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Seafood Linguine in Spicy Tomato Sauce?
It is a flavorful Italian-style dish featuring a blend of clams, mussels, scallops, and calamari simmered in a rich, garlic-infused tomato sauce served over linguine.
What types of seafood are included in this recipe?
This recipe uses a combination of 15 clams, 12 black mussels, 1/4 lb of scallops, 1/4 lb of cooked lobster, and 5 ounces of calamari.
How much olive oil is required for the sauce?
You will need 6 tablespoons of olive oil to sauté the garlic and onion.
How many garlic cloves are needed?
The recipe calls for 3 garlic cloves, which should be minced before sautéing.
What kind of wine should I use?
The recipe recommends using 1/2 glass of dry white wine to deglaze the pan and add flavor.
How long does the tomato sauce need to simmer?
The tomato sauce should simmer gently on low heat for approximately 30 minutes.
How often should I stir the sauce during the simmering process?
It is recommended to stir the sauce every 10 minutes to prevent it from sticking to the skillet.
What should I do with the mussels and clams before adding them to the sauce?
You should clean and steam the mussels and clams until they open, and be sure to discard any that remain closed.
How should the calamari be prepared?
The calamari should be cut into 1/4-inch strips or thin rings before being added to the sauce.
How long do you cook the seafood once it is added to the tomato sauce?
The seafood should be cooked in the sauce for an additional 5 to 10 minutes until everything is heated through and cooked.
What type of pasta is used in this recipe?
The recipe calls for 10 ounces of linguine, which should be cooked according to the package instructions.
How is the spicy flavor achieved?
The heat in the dish comes from adding red pepper flakes to taste.
What garnishes are used for the final dish?
The dish is garnished with 1/4 cup each of coarsely chopped fresh flat-leaf parsley and fresh basil.
How much lobster is required?
The recipe uses 1/4 lb of cooked and chopped lobster meat.
What can I do if the pasta and sauce mixture is too thick?
You can add a little bit of reserved pasta water when tossing the pasta with the seafood to reach your desired consistency.
Are capers used in this recipe?
Yes, 1 teaspoon of drained capers is added to the sauce to create a harmonious flavor profile.
How many servings does this recipe provide?
While the specific serving count is not provided, 10 ounces of linguine and a pound of mixed seafood generally serves 3 to 4 people.
What size of crushed tomatoes is needed?
You will need one 14.5-ounce can of crushed tomatoes.
Is the onion minced or chopped?
The recipe calls for one small onion to be chopped.
When do you add the scallops and lobster?
They are added to the tomato sauce along with the calamari and steamed shellfish after the sauce has finished its initial 30-minute simmer.
Why should I save the seafood shells?
Saving the shells provides extra visual appeal and a professional look when plating the dish.
What is the weight of the calamari used?
The recipe requires 5 ounces of calamari.
Can I use dried herbs instead of fresh?
The recipe specifies fresh flat-leaf parsley and fresh basil for the best flavor and presentation.
How many clams should be used?
The recipe specifies using exactly 15 cleaned clams.
How many mussels should be used?
The recipe calls for 12 cleaned and debearded black mussels.
What is the preparation for the scallops?
The 1/4 lb of scallops should be cleaned and shelled before being added to the sauce.
What basic seasonings are added at the end?
Salt and pepper are added to taste along with the red pepper flakes for final seasoning.
Should the pasta be cooked fully in the sauce?
No, the linguine should be cooked separately according to the package instructions and then tossed with the seafood and sauce at the end.
What is the first step of the instructions?
The first step is to heat 6 tablespoons of olive oil in a large skillet and sauté the garlic and onion until translucent.
Is this dish suitable for dinner parties?
Yes, it is described as an ideal dish for impressing guests at dinner parties or for enjoying a special meal at home.