How to make Seafood Linguine - Italian recipe for pasta with seafood!

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This is arguably my very favorite pasta: seafood linguine ("Linguine allo scoglio"). With this recipe, I will make you travel to the South of Italy and will show you how to make seafood linguine that will taste fantastic even if your seafood mix is not the best you can get!

When I was still living in Italy as a teenager, one of my favourite places to go and eat this dish was a restaurant called "Scapricciatiello" in the Gallipoli area in Salento: how many linguine that guy cooked for me!

Of course, down in Salento we have an advantage which is the excellent fresh seafood we can get our hands on all the time, but even if you don't live there, following this recipe you can cook pasta with seafood that will make your friends and family ask for more.

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Seafood Linguine - RECIPE

Prep Time: 10 mins
Cook Time: 40 mins
Complexity: Easy

Ingredients (2 people):

400 gr seafood mix (calamari, mussels, prawns, etc)
200 gr linguine
300 gr Peeled Tomatoes
garlic
1 glass of white wine
parsley

Procedure:

1) Get some garlic and a few parsley stems gently fry in a pan with abundant EVOO;
2) Add the seafood mix and a glass of white wine;
3) Cook until most of the white wine evaporates;
4) Add the peeled tomatoes: crush them with your hands gently and make sure some chunks of them stay in the pan;
5) cook at low heat for 30 minutes or so, until the sauce thickens;
6) add the linguine to the mix when they are VERY al dente and keep cooking them for 90 seconds with the seafood sauce;
7) add parsley, salt, pepper and serve
8) ENJOY!

ITALIAN FOOD BOSS SPECIAL TIP: This dish is good with any sort of seafood mix you can find but, of course, the better quality and more variety the tastier! You can go wilder than me in this recipe!

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🎬 #ItalianFoodBoss is a YouTube channel run by an average #Italian guy with a serious appetite! We'll show you how to cook authentic, delicious Italian food like the #Nonnas used to do. The Italian Food Boss is a genuine Italian bloke, not just another "Italian" who only saw Italy on postcards!
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ItalianFoodBoss

I make seafood pasta dishes all the time. Similar to yours.
I live in southern Florida and go fishing every week. One of my favorites to catch is Mahi Mahi. Great on the grill or broiled and in a light tomato sauce with pasta.
Your pan has a hump in the middle causing the oil to fill the sides of the pan and leave the middle dry. I would use a rubber mallet to tap the bottom when needed to flatten it out. This happens to all thin bottom aluminum or steel pans. I’ve since replaced them with thicker bottom sauté pans (stainless steel with copper filled bottoms) which eliminates the problem. It also makes for a more even heat distribution and heat retention.
Ciao.

Marrio