Italian seafood pasta
A bright, elegant seafood pasta with tender mussels, clams, shrimp, and calamari in a light garlic, tomato, white wine, and parsley sauce. Perfect for a seaside-style dinner at home.
Recipe video
Rinse mussels and clams under cold water. Discard any cracked shells or shells that stay open after a firm tap.
Bring a large pot of salted water to a boil.
Warm olive oil in a wide pan over medium heat. Add garlic and chili flakes, then cook gently for about 1 minute without browning.
Add cherry tomatoes, salt, and pepper. Cook for 5 minutes until juicy.
Add mussels and clams, pour in the white wine, cover, and cook for 4–6 minutes until the shells open.
Transfer opened shells to a bowl. Discard any shells that remain closed.
Add shrimp and calamari to the pan juices. Cook for 2–3 minutes, just until tender.
Return the mussels and clams to the pan.
Cook the linguine until 2 minutes before al dente.
Reserve 240 ml / 1 cup pasta water, then drain the pasta.
Add linguine to the seafood pan and toss over medium heat.
Add a splash of pasta water and toss until glossy and well coated.
Stir in parsley and optional lemon zest.
Taste, adjust salt and pepper, and serve immediately.
