Seafood Linguine White Wine Sauce (Printable)

Italian pasta with shrimp, clams, mussels in white wine garlic sauce. Perfect for seafood lovers in 40 minutes.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • The sauce creates this magical marriage between the briny seafood and the pasta, with each strand of linguine capturing the perfect amount of flavor.
  • Its actually much simpler than it appears, making you look like a culinary genius while secretly requiring less effort than most dinner party showstoppers.
02 -
  • The reserved pasta water is absolutely non-negotiable, as its starchy goodness is the secret to creating a silky sauce that clings perfectly to each strand of linguine.
  • Never rush the shellfish opening process, as it happens in its own time and forcing it will only reward you with rubbery, overcooked seafood.
03 -
  • Keep a close eye on your garlic as it cooks, as the line between perfectly golden and bitterly burnt happens in seconds, especially when using thinly sliced garlic.
  • Rather than adding salt throughout cooking, wait until the very end when the seafood has released its natural briny essence, then taste and adjust only if necessary.
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