Follow Cookwork on Twitter
Follow Cookwork on Facebook

Linguine ai Frutti di Mare



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 tbsp. olive oil
2 garlic cloves, sliced
1 pinch red pepper flakes
1⁄2 cup dry white wine
12 manila or littleneck clams
10 oz. linguine
3⁄4 cup tomato sauce
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 oz. calamari, cut into thin rings
1⁄4 cup fresh flat-leaf parsley, coarsely chopped
12 fresh cultured blue mussels


  1. 1
    Rinse fresh blue mussels in tap water and set aside.
  2. 2
    Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles.
  3. 3
    Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes.
  4. 4
    Add linguine to boiling water. Cook until al dente.
  5. 5
    Uncover sauté pan; simmer 1 minute more. Add tomato sauce.
  6. 6
    Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes.
  7. 7
    Toss with linguine. Add parsley; toss. Divide among 4 bowls.


Recipe provided by Mussel Industry Council. Visit them Source:

recipe search tags

preparation methods
cuisines European, Italian
Spinner Loading