Linguine Della Mare
Dive into the vibrant flavors of the sea with Linguine Della Mare, a classic Italian seafood pasta that's a true culinary celebration. This dish combines tender linguine with a medley of mussels, prawns, and scallops, simmered in a garlic-infused white wine sauce bursting with the sweetness of cherry tomatoes and a hint of red chili flakes for a subtle kick. Fresh parsley and a splash of zesty lemon juice brighten every bite, while optional parmesan adds a touch of indulgent creaminess. Ready in just 45 minutes, this recipe delivers restaurant-quality results at home, making it perfect for date nights or elegant dinners. Serve it piping hot with a crisp white wine, and transform your dining table into a Mediterranean escape.
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 200 grams Cherry tomatoes
- 120 milliliters Dry white wine
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Red chili flakes
- 500 grams Mussels
- 200 grams Shelled prawns
- 200 grams Scallops
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 50 grams Grated parmesan (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguine until al dente, as per the package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.
Finely chop the garlic and add it to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Rinse and clean the mussels, discarding any that do not close when tapped. Add the mussels to the skillet, cover, and cook for 4-5 minutes until they open. Discard any mussels that remain closed.
Add the prawns and scallops to the skillet. Cook for 4-5 minutes, stirring gently, until the seafood is cooked through and opaque.
Season the sauce with salt, black pepper, and red chili flakes. Add the lemon juice and stir in half of the parsley.
Add the drained pasta to the skillet and toss to coat it in the sauce. If the sauce seems dry, add the reserved pasta water a little at a time until it reaches the desired consistency.
Serve the Linguine Della Mare immediately, garnished with the remaining parsley and grated parmesan, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
