Seafood linguine combines pasta with a medley of shellfish, garlic, and white wine. It’s elegant yet easy, bringing the flavors of the sea to your table.
Ingredients
- 400g linguine
- 200g shrimp, peeled
- 200g mussels, cleaned
- 200g clams
- 2 garlic cloves, minced
- ½ cup white wine
- 3 tablespoons olive oil
- 1 tablespoon butter
- Parsley for garnish
Instructions
- Cook linguine until al dente.
- In a pan, sauté garlic in olive oil. Add seafood and cook briefly.
- Pour in white wine and cook until shellfish open.
- Toss in pasta, butter, and parsley. Adjust seasoning.
Tips
- Discard shellfish that don’t open.
- Use fresh seafood for best flavor.
- Don’t overcook shrimp—they become rubbery.
