A rich seafood pasta featuring shrimp, mussels, and calamari in a bold red wine and garlic marinara sauce, tossed with linguine and finished with fresh parsley and basil.
Prep
20 min
Cook
30 min
Serves
6
Ingredients
- •1½ lb large shrimp — raw, peeled, and deveined
- •2 lb fresh mussels — scrubbed and debearded
- •1 lb frozen raw calamari rings — fully thawed and patted very dry
- •1 lb linguine
- •2 can whole peeled San Marzano tomatoes — crushed by hand or fork, 28 oz cans
- •1 can Tomato Paste
- •3 cup dry red wine — Chianti, Merlot, or Sangiovese
- •6 clove garlic — thinly sliced
- •1 ea small onion — diced
- •4 tbsp extra virgin olive oil — divided
- •1 tsp red pepper flakes
- •1 bunch fresh Italian parsley — chopped
- •5 ea fresh basil — torn
- •1 to taste kosher salt
- •1 to taste black pepper
Steps
- 1
Ensure the calamari rings are completely thawed and patted dry with paper towels. Rinse mussels in cold water, discarding any that are cracked or remain open when tapped. Pat shrimp dry and season lightly with salt and pepper.
Prep the Seafood
- 2
In a large heavy-bottomed skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add shrimp in a single layer (work in batches if needed). Sear for 1.5 minutes per side until just pink on the outside but slightly translucent in the middle. Remove shrimp to a plate and set aside.
Sear the Shrimp
- 3
Lower heat to medium. Add the remaining 2 tbsp olive oil to the same pan. Add the garlic and red pepper flakes. Sauté for 1 minute until fragrant and softened, but do not let the garlic brown. Pour in the red wine. Use a wooden spoon to scrape up the browned bits (fond) from the bottom. Simmer for 3–4 minutes until the wine has reduced by half.
Build the Garlic & Red Wine Base
- 4
Add the tomatoes and their juices. Season with a pinch of salt and pepper. Bring to a gentle simmer, then turn heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened and deepened in color. While the sauce simmers, bring a large pot of salted water to a boil and cook the linguine until 1 minute shy of al dente.
Simmer the Marinara
- 5
Turn the sauce heat back up to medium. Add the mussels to the pan. Cover tightly with a lid and steam for 4–5 minutes. Remove the lid and discard any mussels that did not open.
Steam the Mussels
- 6
Add the calamari rings and the seared shrimp (plus any juices from the plate) into the bubbling sauce. Stir gently for 2 minutes—no longer! This ensures the calamari is tender and the shrimp finishes perfectly. Stir in the fresh parsley and basil.
The Final Finish
- 7
Toss the drained linguine directly into the pan with the seafood and sauce. Toss for 30 seconds to coat the noodles. Serve immediately in large bowls with plenty of crusty bread for the sauce.
Combine and Serve
Made by 1 person
@janzik
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