Linguine with Seafood

🛒 Ingredients

• Linguine pasta 90 g · 333 kcal
• Raw shrimp, peeled and deveined 50 g · 56 kcal
• Fresh mussels, cooked meat 60 g · 42 kcal
• Fresh clams, cooked meat 60 g · 44 kcal
• Calamari rings or tubes, raw 50 g · 46 kcal
• Cherry tomatoes 50 g · 9 kcal
• Garlic cloves, minced 5 g · 7 kcal
• Dry white wine 30 g · 25 kcal
• Extra virgin olive oil 14 g · 130 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Red chili flakes 1 g · 3 kcal

👨‍🍳 Instructions

1. Cook linguine in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat; add minced garlic and chili flakes, sautéing until fragrant, about 1 minute.
3. Add cherry tomatoes and white wine to the pan, stirring occasionally until tomatoes begin to soften, about 3-4 minutes.
4. Increase heat to medium-high and add clams and mussels, covering the pan immediately. Cook for 3-5 minutes until shells open, discarding any that remain closed.
5. Add shrimp and calamari to the pan and cook for 2-3 minutes, or until seafood is opaque and cooked through.
6. Drain the cooked linguine and add it directly to the pan with the seafood sauce. Toss well to combine, adding a splash of reserved pasta water if needed to create a glossy sauce.
7. Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley before serving immediately.