Seafood Linguine. Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid. Cook linguine according to package directions.

Stir in the shrimp, scallops and wine or broth. A colorful sauce of red and green bell peppers, broccoli, carrots, mushrooms, parsley, onions and garlic is enriched with flour and milk, and flavored with shrimp, scallops and crabmeat. Enjoy this luscious sauce over hot linguini. You can have Seafood Linguine using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Seafood Linguine

Prepare 1 lb. of Linguine pasta.
Prepare 4 tbsp. of Olive oil.
Prepare 4 cloves of garlic, minced.
It's 10 of mussels, cleaned and debearded.
You need 10 of clams, cleaned.
Prepare 1/2 cup of dry white wine (I think this needs to be 1 cup for more flavor).
You need 1 of tomato, thinly sliced.
It's 1 cup of Whole peeled tomatoes,from a can.
It's 10 of Shrimp, 21/25 size.
It's 1/2 cup of Seafood broth (or 1/2 cup pasta water, that you cooked the pasta in.).
Prepare 2 tbsp. of Chopped basil.
Prepare 2 tbsp. of Chopped Parsley.

Add the linguine to the pot and stir until the water returns to a boil. Scrumptious Seafood Linguine Scrumptious Seafood Linguine. Chopped tomatoes, garlic, dry white wine, and parsley make up the sauce. Toss the seafood sauce with linguine or a similar pasta.

Seafood Linguine instructions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, heat 2 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic, mussels, clams and white wine. Cook for 2 minutes covered. (I didn’t use clams).
Stir in tomatoes, shrimp, seafood broth, remaining oil, and basil. Add pasta to the pan and cover with a lid on high heat. Cook until shrimp have turned pink and Finish with a remaining olive oil, parsley, and season to taste..
Note- I made everything to taste, and because I was feeding more than two people I added way more than what the recipe calls for. I didn’t have clams I had to substitute them for scallops, the store I was at didn’t have them. After cooking this if I made anymore changes I would use 1 cup of wine all together and use less pasta water 1/3 cup maybe, this was great but I think it needs more wine for flavor.
Then again I used all frozen seafood and not fresh, and added some butter too. My mussels came in a garlic and butter sauce so that help out with the flavor of this dish...
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This is so good I will be making this again everyone loved it my teen inhaled it lol my preteen’s loved the shrimp of course.A little something for everyone..

Strain and toss lightly with olive oil and set aside. Seafood Linguine, one of our favourite pasta dishes. The perfect dish with friends or family. If you have noticed I really don't have a lot of fish recipes, Grilled Salmon, Smoked Salmon Cream Sauce (that is a definite must try), Sautéed Shrimp and my Mom's Salmon Spread and a couple more. So needless to say I am not the biggest fish fan, Italians love fish.