🇮🇹 Italian · Pasta
🦐 Seafood Linguine
Linguine allo Scoglio
Linguine allo Scoglio — 'reef-style' linguine — brings together a full medley of the sea: clams, mussels, shrimp, and squid, tossed in a light garlic-tomato sauce for a dish that tastes like a coastal Italian afternoon.
Named for the 'scoglio' or rocky reef where the shellfish are traditionally harvested, this dish is a celebration of whatever the day's catch offers, unified with just enough tomato to bind the seafood rather than mask it.
Ingredients
Equipment: Large pot, Large skillet with a lid, Small saucepan for shrimp stock
- 500 g (18 oz) mixed shellfish (clams and mussels), purged and scrubbed
- 200 g (7 oz) shrimp, peeled and deveined (shells reserved)
- 200 g (7 oz) squid, cleaned and sliced into rings
- 400 g (14 oz) linguine
- 80 ml (⅓ cup) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 150 ml (⅔ cup) dry white wine
- 200 g (7 oz) cherry tomatoes, halved
- 4 tbsp finely chopped fresh parsley
- Salt, to taste
Method
- If desired, simmer the reserved shrimp shells in a small pot with water for 15 minutes to make a light stock; strain and set aside.
- Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente.
- Heat half the olive oil in a large skillet over medium heat. Add half the garlic and the red pepper flakes, cooking briefly, then add the clams and mussels with the white wine. Cover and cook for 4–6 minutes until opened, discarding any that remain closed. Remove the shellfish, keeping the liquid in the pan.
- Add the remaining olive oil and garlic to the same pan, along with the cherry tomatoes, cooking for 3–4 minutes until softened.
- Add the shrimp and squid, cooking for 2–3 minutes until just opaque — take care not to overcook the squid, which turns rubbery quickly.
- Return the clams and mussels to the pan.
- Drain the linguine, reserving pasta water, and add directly to the skillet.
- Toss everything together over medium heat, adding pasta water or the shrimp stock as needed to bring the sauce together.
- Stir in the parsley and serve immediately.
Chef Tips
- Add the squid last and cook it briefly — it goes from tender to rubbery within a minute or two of overcooking.
- Making a quick stock from the shrimp shells adds an extra layer of oceanic depth if you have the time.
- Purge clams and mussels thoroughly beforehand to avoid any sand in the finished dish.
Common Mistakes to Avoid
- Overcooking the squid, resulting in a tough, rubbery texture.
- Adding all the seafood at once regardless of cooking time, leading to some pieces overcooked while others are underdone.
- Using a heavy tomato sauce, which overwhelms the delicate seafood flavors this dish is meant to showcase.
Nutrition (per serving)
Health Benefits
- An excellent source of lean protein, iron, and omega-3 fatty acids from the variety of seafood.
- Rich in heart-healthy olive oil.
Cultural Note
This dish is a staple of coastal trattorias throughout Southern Italy, especially popular in summer when the freshest local shellfish and seafood are abundant.
Storage & Serving
Storage: Best eaten immediately — seafood pasta does not store or reheat well.
Reheating: Not recommended; seafood becomes tough and rubbery when reheated.
Serve with: Crusty bread, A crisp white wine such as Greco di Tufo