- Pasta types
A seafood pasta sauce is tossed with your choice of linguine or tagliatelle. A tasty mixture of tinned and fresh seafood ensures this pasta dish is both flavourful and easy to make.
71 people made this
- 450g linguine or tagliatelle pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed chilli flakes
- 1 (700g) jar passata
- 170g black olives, sliced
- 1 (280g) tin baby clams in juice, juice reserved
- 125g fresh baby scallops
- 125g fresh small prawns
- 1/2 (280g) tin baby clams in juice, finely chopped
- 2 1/2 teaspoons lemon zest
- salt and ground black pepper, to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a large pan of boiling salted water, cook pasta until al dente. Drain.
- Meanwhile, in a heavy saucepan over medium heat, saute garlic in olive oil until garlic softens. Add herbs, red chilli flakes, passata, black olives and the juice from the tin of clams to taste. Simmer for 15 minutes. Mix in clams, prawns, scallops, lemon zest and salt and pepper to taste. Simmer for an additional 15 minutes or until prawns and scallops are cooked.
- Toss cooked and drained pasta with seafood sauce. Serve warm.
Instead of tinned clams, feel free to use fresh. Simply add them to the pan along with the prawns and scallops, and simmer partially covered. Discard any clams that don't open.
Reviews & ratingsAverage global rating:(66)
Reviews in English (53)
I adapted it very slightly as I like onion in mine and I used tinned chopped tomato's rather than passata and added seafood of my choice but very quick and easy delicious!-14 May 2013
by McRae Family
Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used 2-10 oz cans of baby clams, 1/2 lb of salad shrimp (will go to medium size next time), and 1 lb of scallops. Seemed like a lot of seafood when first mixed, but wished for even more when we served it up.-17 Jun 2003
This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it still turned out awesome! A keeper...-21 Jul 2001
Linguine with Seafood (Linguine ai Frutti di Mare)
For anyone who loves both Italian cuisine and seafood, this classic pasta dish is a real treat.
Served over a bed of piping-hot linguine, our recipe combines shrimp, scallops, squid, tilapia, clams and mussels with a garlicky marinara sauce, and our easy prep method ensures all that fabulous seafood is cooked to perfection.
Add a salad and some crusty Italian bread for soaking up every last drop of the sauce to complete the meal.
Linguine allo Scoglio Seafood Linguine Recipe
TRADITIONAL ITALIAN RECIPE: This is usually one of the more expensive dishes in an Italian restaurant, and when you see how many different, fresh pieces come together, I’m sure you’ll agree that it’s worth it. NOT TO PAY FOR THAT AT A RESTAURANT! :D
Seriously though, this recipe can easily be done at thome.
|Skill Level:||Time: 1 Hour|
|Price:||Serves: 4 People|
45ml Extra Virgin Olive Oil ( x 3 )
1.5oz Extra Virgin Olive Oil ( x 3 )
3 tbsp Extra Virgin Olive Oil ( x 3 )
01 - Clean and wash Mussels and Clams well under running water ( Notes ). Then, cook Mussels and Clams into 2 separate pots on a high flame with the lid on, until opened.
02 - While everything cooks, start cleaning the Squids.
03 - Cut the tentacles off and cut into rings the bodies.
04 - Crush and chop the Garlic Cloves.
05 - Put the Extra Virgin Olive Oilin a large pan and the Garlic.
06 - Now add the Squids and cook for few minutes, or until the Rings turn white.
07 - Add the White Wine, and cook until it has evaporated.
08 - While you wait for the Wine to evaporate, wash and pat the Scampi. Cut their belly open, from tail to head, and using a toothpick remove the intestine ( a sort of black string ).
09 - Chop the Parsley and add it to the pan. Mix well for 1 minute and then turn off the heat and set aside, covering the pan with its lid.
10 - Now, start cooking the Linguine into some salted water.
11 - In a second large pan, saute the Garlic in some Extra Virgin Olive Oil until it browns a little. Then, put the Scampi in, and let them brown too, on all sides for 5 minutes.
12 - In a third pan saute garlic and Cherry Tomatoes ( cut into halves ) until tender, but not mushy.
13 - Drain the Mussels and the Clams straining, through a very ine sieve, half cup of liquid from each pot.
14 - Combine now Linguine ( al dente ), Cherry Tomatoes, Squids and the Water you've saved from Mussles and Clams, and cook for 3 minutes over high heat.
15 - Finish cooking the Pasta adding 1 or 2 ladles of fish stock, if necessary.
16 - 1 minute before to the end, remember to add Mussels, Clams and Scampi. Then add Salt, Pepper and Parsley. Serve.
- Wash the Clams one by one, and very patiently, tap the Clams on a cutting board. If the sand cmes out, you can throw it away, because this means that it's full of sand.
How to make seafood linguine
This is arguably my very favorite pasta: seafood linguine (“Linguine allo scoglio”). With this recipe, I will make you travel to the South of Italy and will show you how to make seafood linguine that will taste fantastic even if your seafood mix is not the best you can get!
When I was still living in Italy as a teenager, one of my favourite places to go and eat this dish was a restaurant called “Scapricciatiello” in the Gallipoli area in Salento: how many linguine that guy cooked for me!
Of course, down in Salento we have an advantage which is the excellent fresh seafood we can get our hands on all the time, but even if you don’t live there, following this recipe you can cook pasta with seafood that will make your friends and family ask for more.
If you liked this recipe (I mean… the best Seafood Linguine pasta recipe!), remember to SUBSCRIBE to my YouTube channel and HIT the bell, to always be up to date with the tastiest and most authentic Italian food! Let the ‘likes’, the ‘comments’, the ‘follow’ and the ‘share post’ rain please!
Jamie Oliver's seafood linguine
This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. Mussels would also work well thrown into the mix, too.
Cooked to perfection in garlic, chilli and a good splash of white wine, then finished off with a sprinkling of fresh parsley, it’s a seafood-lover’s dream!
1 clove of garlic 1 heaped teaspoon baby capers 3 anchovy fillets olive oil 6 large raw peeled prawns, from sustainable sources 1 heaped teaspoon quality chilli paste (or finely chop 1 fresh red chilli – deseed if you like!) 200g mixed-colour cherry tomatoes 2 small squid, cleaned, gutted (50g total), from sustainable sources 75ml dry white wine 250g fresh linguine 3 raw scallops, trimmed, from sustainable sources ½ a bunch of fresh flat-leaf parsley (15g) extra virgin olive oil
Peel and finely slice the garlic, and finely chop the capers and anchovies
Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, add the prawns and sear quickly on both sides
Add the garlic, capers, anchovies and chilli paste (or finely chopped fresh red chill), then fry for 2 minutes to soften slightly, while you halve the tomatoes and slice the squid into rings, adding to the pan as you go
Pour over the white wine and let it bubble away and reduce by half, stirring occasionally
Meanwhile, cook the linguine in a pan of boiling salted water, according to the packet instructions, then drain, reserving a mugful of starchy cooking water
Slice the scallops in half lengthways and add to the pan, then remove from the heat and allow the scallops to cook in the residual heat
Toss the drained linguine into the seafood pan with enough cooking water to loosen to a lovely silky sauce
Pick, finely chop and stir through the parsley, season to perfection with sea salt and black pepper, then drizzle with extra virgin olive oil, and serve
TIP: If making with dried pasta, reduce the weight of pasta to 75g per person and pop the linguine on to cook as your first job – everything else can be done while it ticks away
Recipe © Jamie Oliver for Jamie’s Italy
How to make Frutti di Mare Seafood Spaghetti:
- Quickly sauté some garlic and red pepper flakes in olive oil, about 20 seconds.
- Add clams and mussels and hit it with a good splash of dry white wine. Insane!
- Stir in your shrimp and squid tentacles, then add some good homemade arrabiata sauce. Don’t be stingy!
- Toss some spaghetti or linguine with the seafood and the sauce and dive in!
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Melt butter blend in a large, deep frying pan over a high heat. Add marinara in two batches. Cook, stirring occasionally, for about 3 minutes, or until just cooked. Remove.
Melt extra butter blend in same, hot pan. Add onions. Cook, stirring occasionally, until soft. Add pasta, stock cubes and 4 ¼ cups water. Bring to boil. Gently boil, stirring occasionally, for about 6 minutes, or until pasta is tender and most of the liquid has evaporated.
Return seafood to pan with parsley, rind and juice. Season with salt and pepper. Stir to combine. Remove from heat. Sprinkle with croutons.
Linguine with Seafood Sauce
Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl discard the tomato seeds.
In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and return it to the pot.
Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles. Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes. Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.
How To Make Linguine with Clams
In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Meanwhile, prep all of the ingredients for the sauce. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds.
Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.
Toss in the clams, then bring to a simmer.
Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse).
Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).
Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.
Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley toss to coat.
Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve.