Linguine with Clams, Mussels, and Calamari in a Red Sauce
This dish is a seafood lover’s dream. It combines tender clams, mussels, and calamari in a savory red sauce served over a bed of linguine. The fresh, briny flavors of the seafood are balanced by the rich tomato sauce, creating a perfect harmony of flavors.
Ingredients:
For the Seafood:
- 1 lb fresh clams (littleneck or manila)
- 1 lb fresh mussels (cleaned and debearded)
- ½ lb fresh calamari (cleaned, cut into rings and tentacles)
- 1 tbsp olive oil
- 1 cup white wine (dry)
- 3 cloves garlic (minced)
- 1 tsp crushed red pepper flakes (optional, for heat)
- Salt and pepper to taste
For the Red Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- 1 tsp sugar (to balance acidity)
- Salt and pepper to taste
- 1/2 cup fresh parsley (chopped, for garnish)
- 1/2 tsp red pepper flakes (optional, for heat)
For the Linguine:
- 1 lb linguine
- Salt for pasta water
- Fresh basil leaves (optional, for garnish)
Instructions:
Step 1: Preparing the Seafood
- Clean the clams and mussels. Rinse them under cold water and scrub the shells. Discard any clams or mussels that are already open and do not close when tapped.
- Prepare the calamari by cleaning them well and cutting the tubes into rings. Leave the tentacles whole or cut them in half, depending on your preference.
- Steam the clams and mussels. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of white wine and bring it to a simmer.
- Add the clams and mussels to the pot, cover, and let them steam for 5-7 minutes until they open. Shake the pot occasionally to distribute the heat evenly.
- Once the clams and mussels open, remove them from the pot with a slotted spoon and set them aside. Discard any that did not open. Reserve the cooking liquid, which will be used to enhance the flavor of the sauce.
Step 2: Preparing the Red Sauce
- Start the sauce by heating 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes to the pan, along with the dried oregano, dried basil, and red pepper flakes (if using). Stir to combine.
- Pour in the reserved liquid from the clams and mussels to add depth to the sauce. Simmer for about 10 minutes, allowing the flavors to meld together.
- Balance the acidity of the tomatoes by stirring in 1 teaspoon of sugar. Season the sauce with salt and pepper to taste.
Step 3: Cooking the Linguine
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the linguine to the boiling water and cook according to package instructions until al dente. This usually takes around 9-11 minutes.
- Reserve ½ cup of the pasta cooking water before draining the linguine. This can be used to thin the sauce if needed.
Step 4: Cooking the Calamari and Combining Everything
- Add the calamari rings and tentacles to the red sauce. Let them cook for about 2-3 minutes until they are tender. Avoid overcooking the calamari, as they can become rubbery if left on heat for too long.
- Once the calamari are cooked, add the clams and mussels back into the sauce. Stir gently to coat them in the tomato sauce and heat them through for another 2 minutes.
- If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Step 5: Serving the Dish
- Toss the drained linguine with the red sauce, ensuring the pasta is well-coated.
- Divide the linguine between serving plates and arrange the clams, mussels, and calamari on top. Garnish with freshly chopped parsley and basil leaves if desired.
- Serve immediately with a side of crusty bread for soaking up the sauce.
Tips for the Perfect Seafood Linguine:
- Freshness matters. Use the freshest seafood possible to get the best flavor. If fresh clams and mussels are not available, frozen options can be used but make sure they are properly thawed.
- Avoid overcooking the seafood. Clams and mussels should only be cooked until they just open, and calamari should be cooked briefly to maintain tenderness.
- Wine choice. A dry white wine like Pinot Grigio or Sauvignon Blanc works best for the steaming liquid. It enhances the seafood without overpowering it.
- Tomato sauce balance. Adjust the sweetness or acidity of the sauce depending on the flavor of the tomatoes you use. If your sauce tastes too tangy, a little more sugar or a splash of cream can help balance it out.
This linguine with clams, mussels, and calamari in a red sauce is a delightful and elegant meal, perfect for special occasions or a hearty family dinner. The combination of seafood and pasta is classic, and the rich tomato sauce brings it all together with its robust flavors. Enjoy this dish with a glass of the white wine you used in the recipe!