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Gallery Seafood Linguine Credit: Ngoc Minh Ngo Recipe Summary prep: 1 hr 40 mins total: 1 hr 40 mins Servings: 6
Ingredients Ingredient Checklist 1/2 cup dry white wine, such as Sauvignon Blanc 1 pound cockles or small clams, scrubbed well 2 pounds mussels, scrubbed well, beards removed 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound dry sea scallops, tough muscles removed Kosher salt and freshly ground pepper 1 medium onion, finely diced 4 cloves garlic, minced 1/4 teaspoon red-pepper flakes 1 tablespoon tomato paste 1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand 1 pound medium shrimp, peeled and deveined, tails on 8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole 1 pound linguine 1/4 cup finely chopped flat-leaf parsley
Cook’s Notes The easiest way to remove sand from clams and cockles is to purge them in a saltwater solution: Mix 2 tablespoons fine sea salt (not iodized or kosher) with 4 cups water in a bowl. Add shellfish and let stand for 30 minutes. Then scoop out shellfish and rinse, discarding any opened ones.
Gallery Seafood Linguine Credit: Ngoc Minh Ngo
Recipe Summary prep: 1 hr 40 mins total: 1 hr 40 mins Servings: 6
Gallery
Seafood Linguine Credit: Ngoc Minh Ngo
Seafood Linguine
Credit: Ngoc Minh Ngo
Seafood Linguine
Recipe Summary prep: 1 hr 40 mins total: 1 hr 40 mins Servings: 6
Recipe Summary
prep: 1 hr 40 mins total: 1 hr 40 mins
Servings: 6
prep: 1 hr 40 mins
total: 1 hr 40 mins
prep:
1 hr 40 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup dry white wine, such as Sauvignon Blanc 1 pound cockles or small clams, scrubbed well 2 pounds mussels, scrubbed well, beards removed 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound dry sea scallops, tough muscles removed Kosher salt and freshly ground pepper 1 medium onion, finely diced 4 cloves garlic, minced 1/4 teaspoon red-pepper flakes 1 tablespoon tomato paste 1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand 1 pound medium shrimp, peeled and deveined, tails on 8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole 1 pound linguine 1/4 cup finely chopped flat-leaf parsley
Directions
Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
Cook’s Notes The easiest way to remove sand from clams and cockles is to purge them in a saltwater solution: Mix 2 tablespoons fine sea salt (not iodized or kosher) with 4 cups water in a bowl. Add shellfish and let stand for 30 minutes. Then scoop out shellfish and rinse, discarding any opened ones.
Cook’s Notes
The easiest way to remove sand from clams and cockles is to purge them in a saltwater solution: Mix 2 tablespoons fine sea salt (not iodized or kosher) with 4 cups water in a bowl. Add shellfish and let stand for 30 minutes. Then scoop out shellfish and rinse, discarding any opened ones.
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All Reviews for Seafood Linguine
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seafood Linguine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
