Seafood Linguine


By Cooking Panda

Don’t forget to pick up a bottle of Fabio Viviani’s Signature Wines!


  • 1 pound linguine pasta
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 10 mussels, cleaned and debearded
  • 10 clams, cleaned
  • 1/2 cup dry white wine
  • 1 tomato, thinly sliced
  • 1 cup whole peeled tomatoes
  • 1/2 cup calamari, cleaned
  • 10 shrimp, 21/25 size
  • 1/2 cup seafood broth
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • Directions

    1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

2) While the pasta is cooking, heat 2 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic, mussels, clams and white wine. Cook for 2 minutes covered.

    3) Stir in tomatoes, calamari, shrimp, seafood broth, remaining oil, and basil. Add pasta to the pan and cover with a lid on high heat. Cook until shrimp have turned pink and calamari is bright white. Finish with a remaining olive oil, parsley, and season to taste.

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    Tags: dinner, Fabio Viviani, pasta, recipes, seafood, Wine-Ding Down
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