Description
A flavorful and hearty seafood linguine featuring succulent shrimp, tender lump crab meat, and fresh clams simmered in a rich tomato and white wine broth. This Italian-inspired dish is perfect for a comforting dinner, combining fresh herbs and a hint of spice in a satisfying pasta soup.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 4 cups seafood or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Seafood:
- 8 oz linguine
- 8 oz shrimp, peeled and deveined
- 8 oz lump crab meat, picked for shells
- 12 small clams, cleaned
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
For Garnish:
- Fresh basil leaves, torn
- Parmesan cheese (optional)
- Crusty bread, for serving
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Pour in the dry white wine and simmer for 2-3 minutes to slightly reduce. Add crushed tomatoes, seafood or vegetable broth, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15-20 minutes to develop the flavors.
- Cook the Linguine: While the soup base simmers, bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions. Drain the pasta and set aside to keep warm.
- Add the Seafood: Add the cleaned clams to the simmering soup base and cover the pot. Cook for 5-7 minutes until the clams open; discard any that remain closed. Stir in the peeled and deveined shrimp and cook for 3-4 minutes until they turn pink and opaque. Gently fold in the lump crab meat, cooking for another 2 minutes just to heat through without breaking up the crab.
- Finish the Dish: Add the cooked linguine to the pot with the seafood and tomato broth, tossing gently to combine all ingredients evenly. Stir in fresh chopped parsley and the juice of one lemon for brightness and freshness.
- Serve: Ladle the seafood linguine soup into bowls, ensuring each serving includes shrimp, crab meat, clams, and pasta. Garnish with torn fresh basil leaves and sprinkle with Parmesan cheese if desired. Serve immediately alongside warm crusty bread for dipping.
Notes
- Use fresh clams and discard any that do not open during cooking to ensure safety.
- Adjust red pepper flakes according to desired spice level or omit for a milder flavor.
- Substitute seafood broth with vegetable broth for a lighter option.
- You can add a splash more white wine for extra depth if preferred.
- Parmesan is optional and can be omitted for a dairy-free version.
