Seafood Linguine with White Wine & Herbs
Clams, mussels, and prawns tossed through silky linguine with white wine, garlic, and a handful of fresh parsley. Pure coastal comfort.
Ingredients
- 400g dried linguine
- 500g fresh clams, scrubbed
- 400g fresh mussels, scrubbed and debearded
- 300g raw king prawns, peeled and deveined
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 small red chilli, finely sliced
- 200ml dry white wine
- Large handful of flat-leaf parsley, roughly chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper
Method
- 1
Bring a large pot of well-salted water to a boil. Cook the linguine until 2 minutes before al dente — it will finish cooking in the sauce. Reserve 200 ml pasta water before draining.
- 2
Heat the olive oil in a wide, deep pan over medium heat. Add the garlic and chilli and cook for 1–2 minutes until fragrant.
- 3
Add the clams and mussels, pour in the white wine, and cover tightly. Cook for 3–4 minutes, shaking the pan occasionally, until the shells open. Discard any that remain closed.
- 4
Add the prawns and cook for 2 minutes until just pink.
- 5
Add the drained pasta to the pan with a splash of pasta water. Toss vigorously over high heat for 1–2 minutes until the sauce coats every strand.
- 6
Remove from heat. Stir in the parsley and lemon zest. Taste for seasoning and serve immediately.
