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Linguine with Seafood
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in
salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan


Instructions
Set a large, 1-gallon stockpot filled with water to a
boil and season with 2 tablespoons of the salt. Add the linguine to the pot and
stir until the water returns to a boil.

Once the pasta is cooked, but still slightly firm, or al dente, remove from the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the
linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil.
Wrap with plastic and set aside as you finish the sauce.

While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over
medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute
the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic,
Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30
to 45 seconds. Add the white wine to the pan and cook until nearly completely
reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta
cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil,
cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add
the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams
and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from

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the stove. Add the pasta sauce and parsley to the cooked pasta and toss to
combine. Serve with Parmesan for garnishing.



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