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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Enjoy your meal!
How to make Italian Seafood Linguine
Equipment
- Pan
Ingredients
- 400 gr seafood mix
- 200 gr linguine
- 300 gr Peeled Tomatoes
- garlic
- 1 glass white wine
- parsley
Procedure
- Get some garlic and a few parsley stems gently fry in a pan with abundant EVOO
- Add the seafood mix and a glass of white wine
- Cook until most of the white wine evaporates
- Add the peeled tomatoes: crush them with your hands gently and make sure some chunks of them stay in the pan
- cook at low heat for 30 minutes or so, until the sauce thickens
- add the linguine to the mix when they are VERY al dente and keep cooking them for 90 seconds with the seafood sauce
- add parsley, salt, pepper and serve
- ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!
If you fancy another version, check this one here from The Spruce Eats!