Equipment
Ingredients
Pasta
- 400 g linguine pasta, dry
Aromatics
- 45 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 1 g red pepper flakes
Sauce Base
- 120 ml dry white wine
- 800 g crushed san marzano tomatoes, canned, with juices
Seafood
- 300 g mussels, scrubbed and debearded
- 300 g littleneck clams, scrubbed
- 250 g large shrimp, peeled and deveined
- 200 g calamari, cleaned, sliced into rings, tentacles kept whole
Garnish
- 15 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Bring a large stockpot of heavily salted water to a rolling boil at 100°C/212°F over high heat.
Heat the extra virgin olive oil in a large deep sauté pan over medium heat, add the thinly sliced garlic and red pepper flakes, and cook until the garlic is fragrant and barely golden at the edges.
Pour the dry white wine into the pan to deglaze, scraping up any fond from the bottom, and reduce the liquid by half.
Stir the crushed San Marzano tomatoes into the pan, lower the heat to maintain a gentle simmer at around 85°C/185°F, and cook uncovered to concentrate the rich tomato flavor.
Submerge the linguine into the boiling water and cook until exactly one minute shy of the package instructions for al dente.
Increase the sauce heat to medium-high, nestle the scrubbed clams and mussels directly into the simmering sauce, cover with a tight-fitting lid, and steam until the shells pop open.
Remove the lid, discard closed shells, and gently fold the shrimp and calamari into the sauce, poaching until the seafood reaches an internal temperature of 63°C/145°F and turns opaque.
Transfer the cooked linguine directly from the boiling water to the seafood sauce using tongs, carrying over some starchy pasta water, and toss vigorously to coat the noodles evenly.
Divide the pasta and seafood evenly among warm bowls, scatter the freshly chopped parsley over the top, and serve immediately.
Chef's Notes
- Do not rinse your pasta under any circumstances. The residual surface starches are critical for binding the rich tomato and wine reduction to the linguine strands.
- Always practice strict cross-contamination protocols when handling mixed raw seafood. Use separate cutting boards and sanitize your hands after handling the shrimp and calamari.
- For the cleanest flavor, scrub clams under cold running water with a stiff brush and pull the beards from the mussels immediately before they go into the pan, ensuring they remain alive as long as possible.
- If your canned San Marzano tomatoes lean heavily toward the acidic side, balance the sauce by mounting a very small pinch of baking soda or a subtle touch of sugar during the simmer step.
Storage
Refrigerator: 1 day — Store in an airtight container. Seafood texture degrades rapidly upon refrigeration.
Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water just until warmed through.
