simple treats of the sea made delicious
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This authentic Italian seafood linguine recipe features juicy seafood, garlic, plum tomatoes and more. Pasta, seafood, and tomato make a typical Italian ingredient trio because these ingredients go together so nicely. Use any kind of white fish you like in the following Italian seafood recipe; fresh or thawed are both suitable options.

You can garnish the dish with parmesan, fresh basil or anything else you like. If you want to make this recipe ahead, make it up until the point where you have cooked the squid in the sauce for forty five minutes and then cover and refrigerate it overnight. Bring the mixture to a simmer before continuing with the recipe.

Some kinds of seafood take a while to cook and become tender. Examples include squid and octopus. Other kinds can be ready in less than a minute and small shrimp are a good example of this. This is why it is important to add the seafood to seafood recipes in the right order. Overcooking seafood results in a horrible chewy texture, so always follow a good seafood recipe if you are unsure how long to cook your shellfish.

Garlic Tomato Linguine with Squid and Shellfish
Summary: Linguine and a variety of seafood including shrimp, mussels and cockles are paired here, mixed with an aromatic clam juice and herb sauce to enhance the whole dish.
Cuisine: Italian
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 ½ lbs thin linguine
  • 3 ½ lbs canned, peeled plum tomatoes
  • 4 big basil leaves
  • ⅓ teaspoon white sugar
  • 2 smashed garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 2 thyme sprigs
  • 16 oz bottled clam juice
  • 6 oz chopped white fish filets (cod, tilapia or basa fish perhaps)
  • 36 scrubbed cockles
  • 3 handfuls arugula
  • 1 lb shelled, de-veined medium shrimp
  • 2 lbs scrubbed, de-bearded mussels
  • 2 lbs cleaned baby squid
  • Salt, crushed red pepper and black pepper, to taste
  1. Soak the cockles in cold water for 2 hours and then drain them.
  2. Slice the baby squid crosswise into half inch rings. Halve any larger tentacles.
  3. Puree the tomatoes in a blender or food processor, and then strain them through a sieve over a bowl. Discard the seeds.
  4. Heat the oil in a big pot and add the garlic.
  5. Cook for half a minute or until fragrant.
  6. Add the tomatoes, clam juice, sugar, thyme, basil, and season with salt and black pepper.
  7. Bring the mixture to a boil and cook it for 45 minutes or until it reduces by a third.
  8. Add the squid and cook for 45 minutes more.
  9. Cook the pasta in a pan of salted water until it is al dente. Drain it well and then return it to the pan.
  10. Add the cockles and mussels to the tomato sauce, cover the pot and cook for 4 minutes or until most of the shells have opened.
  11. Stir in the chopped fish filet and the shrimp. Cook for 2 minutes or until the fish is opaque and the shrimp are firm and pink.
  12. Discard any unopened cockles or mussels.
  13. Toss the hot linguine with the sauce.
  14. Sprinkle some crushed red pepper over the top and garnish with arugula.

Photo Description:

The arugula looks really colorful against the pinkish red color of this dish, which is the main reason it is used. If you prefer to sprinkle parmesan cheese over your Italian seafood pasta recipe, that would also be good, or you could serve the arugula on the side. This delicious recipe features a variety of seafood and shellfish, which is cooked to perfection in the herby garlic tomato sauce. This recipe makes enough for ten portions so it might be something you could make for your next dinner party or social gathering, especially since it will cook unattended for an hour and a half and only requires you to be in the kitchen during the final ten minutes.


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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,