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:
So, if you’re ready to learn how to make seafood pasta linguine like a pro, let’s get started!
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:
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.
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.
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.
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.
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.
Season the sauce with salt and pepper to taste. Stir in half of the parsley and reserve the rest for garnish.
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
Sprinkle the remaining parsley over the top and serve hot with some crusty bread or garlic bread if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.