Seafood Pasta Linguine Cooked in White Wine

A delicious and easy pasta dish with a variety of seafood, garlic, white wine and parsley.

Seafood pasta linguine is one of my favorite pasta dishes ever. It’s a classic Italian dish that originated in the Liguria region, where fresh seafood is abundant and delicious. It’s also a very versatile dish that you can customize with different kinds of seafood, such as shrimp, clams, mussels, calamari and fish.

Seafood pasta is perfect for a special occasion, a romantic dinner, or a family meal. It’s also very easy to make at home, as long as you have some good quality seafood, pasta, olive oil, garlic, white wine and parsley. You can make it in less than 30 minutes and impress your guests with your culinary skills.

In this post, I will show you how to make seafood pasta linguine like a pro, with some tips and tricks to make it even more delicious. I will also answer some common questions people have about this dish, such as:

• How to cook the seafood for seafood pasta linguine?
• How to season the seafood pasta linguine sauce?
• How to store and reheat leftover seafood pasta linguine?
• What kind of seafood to use for seafood pasta linguine?
• How to make seafood pasta linguine with cream or tomato sauce?

So, if you’re ready to learn how to make seafood pasta linguine like a pro, let’s get started!

Serving suggestions

Seafood pasta linguine is a complete meal by itself, but you can also serve it with some side dishes to make it even more satisfying. Here are some ideas:

• A green salad with a simple dressing of olive oil, lemon juice, salt and pepper.
• Some crusty bread or garlic bread to soak up the sauce.
• A glass of white wine or sparkling water to complement the flavors of the seafood.
• Some fresh fruit or sorbet for dessert.

Facts about seafood pasta linguine

• Seafood pasta linguine is also known as “linguine allo scoglio” in Italian, which means “linguine of the rocks”. This refers to the rocky coast where the seafood is harvested.
• It is traditionally made with fresh pasta, which has a softer texture and more flavor than dried pasta. However, you can also use dried pasta if you prefer or if fresh pasta is not available.
• Seafood linguine is usually cooked “al dente”, which means “to the tooth”. This means that the pasta is cooked until it is firm but not hard, which helps it absorb the sauce better and prevents it from becoming mushy.
• Seafood linguine is one of the most popular dishes in Italy, especially in coastal regions where seafood is abundant and fresh. It’s also a popular dish in North America and other parts of the world where Italian cuisine is appreciated.

Print Recipe

5 from 1 vote

Seafood Pasta Linguine Cooked in White Wine

Author: Food Expert Ryan Cooking Method: Boiling, sautéing,, Stovetop Cuisine: Italian Courses: Main Courses Recipe Keys: Non Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 581 (kcal per serving)

Best Season: Suitable throughout the year

Description

Seafood pasta linguine is a delicious and easy pasta dish that combines linguine noodles with a variety of seafood, such as shrimp, clams, mussels, calamari and fish. The seafood is cooked in a simple sauce of olive oil, garlic, white wine and parsley, which enhances their natural flavors and creates a light and aromatic dish. Seafood pasta linguine is perfect for a special occasion, a romantic dinner, or a family meal. It’s also very easy to make at home in less than 30 minutes.

Seafood is rich in protein, omega-3 fatty acids, vitamins and minerals that are essential for your health. Omega-3 fatty acids can help lower your cholesterol levels, reduce inflammation, improve your brain function and mood, and prevent cardiovascular diseases.

Ingredients for Seafood Pasta Linguine

Servings

• 400 g Seafood Mix ((14 ounces) (shrimp, clams, mussels, calamari rings, cod, haddock or any other seafood you like). You can use fresh or frozen seafood, but make sure to thaw it if frozen and drain it well. You can also use whole or chopped seafood, depending on your preference.)
• 200 g Linguine Pasta ((7 ounces) of linguine pasta (fresh or dried). You can also use spaghetti or any other long strand pasta you like.)
• 300 g Tomatoes ((10 ounces) of peeled tomatoes (canned or fresh). You can also use tomato sauce or passata if you prefer a smoother sauce.)
• 4 tbsp Olive Oil
• 4 clove Garlic (Peeled and minced)
• ¹⁄₄ cup White Wine ((dry or semi-dry). You can also use chicken or vegetable broth if you don’t want to use alcohol.)
• ¹⁄₄ cup Parsley (Chopped fresh parsley)
• Salt and Pepper (To Taste)
• Red pepper flakes (to taste (optional))

Instructions to make Seafood Pasta Linguine

Instructions

1. Cook Linguine and keep warm

   Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to the package directions until al dente (firm but not hard). Drain the pasta and return it to the pot. Keep it warm while you make the sauce.

2. Saute

   In a large skillet over medium-high heat, heat the olive oil. Add the garlic and red pepper flakes (if using) and sauté for about a minute, stirring frequently, until fragrant but not browned.

3. Add Seafood mix

   Add the seafood mix and the white wine to the skillet. Bring to a boil and cook for about 10 minutes, stirring occasionally, until the seafood is cooked through and the wine is reduced by half. If using clams or mussels, discard any that do not open.

4. Add Tomatoes

   Add the peeled tomatoes to the skillet. Crush them with a wooden spoon or a fork to release their juices. Simmer for about 5 minutes, stirring occasionally, until the sauce is slightly thickened.

5. Salt n Pepper

   Season the sauce with salt and pepper to taste. Stir in half of the parsley and reserve the rest for garnish.

6. Add cooked Linguine

   Add the cooked linguine to the skillet and toss well to combine with the sauce. Transfer to a large serving platter or divide among individual plates

7. Garnish & Serve Hot

   Sprinkle the remaining parsley over the top and serve hot with some crusty bread or garlic bread if desired.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 581kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 4g20%

Cholesterol 29mg10%

Sodium 518mg22%

Total Carbohydrate 88g30%

Dietary Fiber 5g20%

Sugars 7g

Protein 26g52%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes:

• You can customize this recipe with different kinds of seafood, pasta, tomatoes, herbs and spices according to your taste and availability.
• You can make this recipe ahead of time and reheat it in a skillet over low heat before serving. You may need to add some water or broth to thin out the sauce if it becomes too dry.
• You can freeze this recipe for up to 3 months in an airtight container. Thaw it overnight in the refrigerator and reheat it as above.

Equipment used/needed:

• A large pot for boiling the pasta
• A large skillet for making the sauce
• A colander for draining the pasta
• A wooden spoon or a fork for crushing the tomatoes and stirring the sauce
• A measuring cup and spoons for measuring the ingredients
• A knife and a cutting board for chopping the garlic and parsley
• A serving platter or plates for serving the dish

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