Description
This Seafood Linguine is a hearty dish packed with succulent shrimp, sweet lump crab, and briny clams, all served in a rich tomato-based broth. It’s a perfect combination of comfort and elegance, ideal for special occasions or a cozy night in.
Ingredients
Units
Scale
Serves 4
- For the linguine:
- 12 oz (340 g) linguine pasta
- Salt (for pasta water)
- For the tomato sauce soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 cups (480 ml) seafood or chicken broth
- 1/2 cup (120 ml) dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- For the seafood:
- 1/2 lb (225 g) large shrimp, peeled and deveined
- 1/2 lb (225 g) lump crab meat
- 1 lb (450 g) fresh clams, cleaned
- 2 tablespoons fresh parsley, chopped
- For garnish:
- Fresh basil leaves
- Lemon wedges
Instructions
- Cook the linguine:
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Prepare the tomato sauce soup:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
- Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Stir in the crushed tomatoes, seafood or chicken broth, white wine, oregano, basil, smoked paprika (if using), salt, and pepper. Bring to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
- Cook the seafood:
- Add the clams to the tomato broth, cover, and cook for 5-7 minutes, or until the clams open. Discard any that do not open.
- Stir in the shrimp and cook for 3-4 minutes until pink and opaque. Gently fold in the lump crab meat to warm through, being careful not to break it apart.
- Combine with linguine:
- Add the cooked linguine to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, to reach the desired consistency.
- Serve:
- Divide the seafood linguine among bowls, ensuring an even distribution of shrimp, crab, and clams. Sprinkle with fresh parsley and garnish with basil leaves and lemon wedges.
Notes
- Use fresh or frozen seafood; thaw frozen seafood before cooking.
- For an extra rich flavor, add a splash of heavy cream to the sauce before serving.
- Serve with crusty bread to soak up the delicious broth.