Seafood Linguine

This easy seafood linguine pasta is a tasty year-round staple that will transport you back to your last seaside holiday

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 15 mins

  • Total time 35 mins

  • Skill level Easy

  • Calories 596 per serving

  • Prepare ahead yes


  • 500g (1lb 2oz) mixed seafood (we used squid, prawns and scallops)
  • 1kg (2lb 4oz) mixed shellfish (we used mussels and clams)
  • 400g (14oz) linguine
  • 25g (1oz) butter
  • 2 garlic cloves, chopped
  • 1 red chilli, finely chopped
  • 200ml (7fl oz) white wine
  • large handful parsley, roughly chopped


This dish can't hang around, but you can prepare everything in advance and leave it covered in the fridge, then cook when you are ready to serve.


Seafood linguine is such a classic pasta recipe that will transport you to your last seaside holiday. Whether you’re cooking for a crowd or just want a special dinner for two, give this seafood recipe a go and you’ll have a lot of pleased faces round the dinner table.


  1. Pick through the shellfish and discard any open ones. Rinse thoroughly. You may have to de-beard the mussels (see tip below).
  2. Heat a frying pan and add a drizzle of oil. When very hot, add the seafood and heat until just cooked (for prawns, this will be the second they turn pink). Set aside.
  3. Cook the pasta according to the pack instructions. Meanwhile, heat a lidded sauté pan and melt the butter. Add the garlic and chilli, and cook for a couple of minutes over a low heat then turn the heat right up and add the white wine. Let it simmer for a couple of minutes, then tip in the shellfish, put the lid on tightly, and cook for about 5 minutes, shaking the pan occasionally, until all the shellfish are open. Discard any unopened ones. Tip in the rest of the seafood, taste the juice in the pan and season with pepper (it shouldn't need salt).
  4. When the pasta is cooked, drain and combine with the seafood and scatter with parsley. Serve immediately.
Know-how: shellfish
brIt goes without saying that you need a reliable supplier for spankingly fresh fish and shellfish. None of it should smell fishy, but should have a fresh smell of the sea. Any broken shellfish should be discarded, as well as any that don't open after cooking. The mussels' tough, stringy "beards" need to be removed before cooking. Pull firmly upwards to dislodge them, but be decisive - they can be rather stubborn!