Quick Pasta with Seafood
4 servings
20 minutes
Quick seafood pasta is a true embodiment of Italian cuisine, combining elegance and simplicity. A light tomato sauce with hints of garlic, capers, and chili pepper beautifully complements the taste of fresh seafood—squid, scallops, mussels, and clams. Linguine pasta is enveloped in the delicate texture of seafood and the rich aroma of lemon zest and parsley. This dish is perfect for a romantic dinner or festive lunch when you want to enjoy the lightness and richness of Mediterranean flavors. Classic parmesan added at the end completes the flavor palette, turning simple pasta into a restaurant masterpiece. It cooks in just a few minutes but leaves unforgettable impressions!
1
Cook the linguine in a large pot of boiling salted water according to the package instructions, then drain the water, reserving a full cup of starchy water.
- Linguine: 300 g
- Salt: to taste
2
Meanwhile, cut the squid into 1 cm thick rings, sort the mussels and clams, and rinse those that are not tightly closed. If they do not close, discard them. Slice 4 scallops.
- Squid: 250 g
- Mussels: 250 g
- Clams: 250 g
- Scallops with roe (coral): 4 pieces
3
Clean and finely chop garlic, parsley leaves, and grate the zest of 0.5 lemon. Finely chop red chili pepper.
- Garlic: 1 clove
- Parsley: 30 g
- Lemon: 1 piece
- Chili pepper: 1 piece
4
Place a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil. Add garlic, chili pepper, and capers; cook for 1 minute, then add clams and mussels. Cook for 2 minutes, then add squid, scallops, lemon zest, and parsley and mix well.
- Olive oil: 30 ml
- Garlic: 1 clove
- Chili pepper: 1 piece
- Capers: 1 tablespoon
- Clams: 250 g
- Mussels: 250 g
- Squid: 250 g
- Scallops with roe (coral): 4 pieces
- Lemon: 1 piece
- Parsley: 30 g
5
Mash peeled tomatoes with clean hands, bring to a boil, then reduce heat and simmer for 2 minutes, stirring regularly and mashing the tomatoes.
- Pelati (whole peeled tomatoes): 400 g
6
Squeeze juice from 0.5 lemon. Shake the pan and simmer for another minute or until fully cooked (discard any remaining closed shells).
- Lemon: 1 piece
7
Remove the pan from the heat and carefully take the meat out of the shells if desired.
8
Grate 20 grams of Parmesan, then taste and season to your liking, adding a bit of lemon juice if necessary.
- Parmesan (Parmigiano Reggiano): 20 g
- Lemon: 1 piece
9
Place the pasta in the sauce, if necessary, sprinkle with water from cooking the pasta, then drizzle with first cold-pressed olive oil.
- Extra virgin olive oil: to taste