Description
This seafood linguine combines succulent shrimp, sweet lump crab, and briny clams in a rich tomato-based seafood broth, infused with garlic, herbs, and white wine. Served over tender linguine and garnished with fresh parsley, lemon, basil, and optional Parmesan, it’s a hearty and elegant dish perfect for seafood lovers seeking a flavorful Italian-inspired pasta meal.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 4 cups seafood or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Seafood:
- 8 oz linguine
- 8 oz shrimp, peeled and deveined
- 8 oz lump crab meat, picked for shells
- 12 small clams, cleaned
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
For Garnish:
- Fresh basil leaves, torn
- Parmesan cheese (optional)
- Crusty bread, for serving
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Pour in the dry white wine and let it simmer for 2-3 minutes to slightly reduce the liquid. Add crushed tomatoes, seafood or vegetable broth, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes to develop rich flavors.
- Cook the Linguine: While the soup base simmers, bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually 8-10 minutes. Drain the pasta well and set aside, reserving a little pasta water if needed for texture.
- Add the Seafood: Add the cleaned clams to the simmering soup, cover the pot, and cook for 5-7 minutes or until the clams open. Discard any clams that remain closed. Next, stir in the peeled and deveined shrimp and cook for 3-4 minutes until the shrimp turn pink and opaque. Finally, gently fold in the lump crab meat and cook for an additional 2 minutes just to heat it through without breaking up the lumps.
- Finish the Dish: Add the cooked linguine directly to the pot with the seafood and tomato broth. Toss gently to combine and ensure the pasta is well coated with the sauce. Stir in fresh chopped parsley and the juice of one lemon to brighten and enhance the flavors.
- Serve: Ladle the seafood linguine into bowls, making sure each serving contains a good portion of shrimp, crab meat, clams, and pasta. Garnish with torn fresh basil leaves and, if desired, sprinkle with Parmesan cheese. Serve immediately alongside crusty bread to mop up the delicious sauce.
Notes
- Ensure clams are properly cleaned and scrubbed before use to remove any sand or grit.
- If white wine is not available, dry vermouth or extra seafood broth can be substituted.
- Adjust red pepper flakes to your preferred level of heat or omit for a milder dish.
- Serve immediately to enjoy the seafood at its freshest and the pasta perfectly tender.
- Leftovers can be stored in the refrigerator for up to 2 days but seafood texture may change.
