There are dishes that bring you back to a place, not just in geography, but in feeling. For me, this seafood linguine is one of those dishes. Every time I make it, I’m transported to the quiet charm of a seaside village: the kind where mornings begin at the local fish market, where the salt clings to your skin, and where lunch is always simple, fresh, and full of heart.
This recipe was born from one of those days. I remember standing at a fish stall somewhere along the coast, watching the vendor pack mussels into paper, the scent of the ocean still clinging to their shells. The idea for this dish came together there, on instinct, really. Sweet prawns, tender calamari, briny mussels—all tossed gently with linguine in a garlicky white wine sauce kissed with lemon zest and a whisper of chili flakes. It’s not fussy. It doesn’t need to be. The beauty is in the balance: of flavors, of texture, of land meeting sea.
What I love most about this linguine is how it feels: light yet comforting, rustic but elegant. It’s a dish that doesn’t shout—but speaks in layers, letting every ingredient tell its own story. The chew of the pasta, the pop of the mussels, the delicate sweetness of the seafood mingling with olive oil, garlic, and a touch of heat—it all comes together like a memory you didn’t know you missed until you tasted it again.
I cook this when I miss the coast. When I want to slow down and savor. When I want to bring a bit of that sun-drenched simplicity into my kitchen. It’s the kind of dish that invites you to pour a glass of wine, tear up some crusty bread, and just enjoy the moment.
Whether you’ve been to the coast or not, I hope this seafood linguine brings a little sea breeze into your kitchen—because sometimes, a good plate of pasta is the best way to travel.
Serves: 2–3
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 200g linguine
- 200g mussels, cleaned and debearded
- 150g large prawns, peeled and deveined (leave tails on if you like)
- 100g calamari, cleaned and sliced into rings
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ small red chili, finely chopped (adjust to taste)
- 100ml dry white wine
- Juice and zest of ½ lemon
- A small handful of flat-leaf parsley, finely chopped
- Salt & freshly ground black pepper, to taste
- Optional: a knob of butter for extra richness
- Optional: crusty bread for serving
Method:
- Cook the pasta:
Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente. Reserve a small cup of pasta water, then drain and set aside. - Prepare the seafood:
While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and chili, letting them sizzle gently, just until fragrant and golden, not browned. This is the soul of the dish, so give it a moment. - Deglaze and steam:
Add the white wine and bring to a simmer. Toss in the mussels, cover the pan, and let them steam for 2–3 minutes until they start to open. Discard any that remain closed. - Add the prawns and calamari:
Stir in the prawns and calamari. Let them cook for another 2–3 minutes, just until the prawns are pink and the calamari is tender. Don’t overcook—seafood likes to be treated gently. - Bring it together:
Add the drained linguine directly into the pan. Toss everything together with lemon zest, lemon juice, and a splash of the reserved pasta water to loosen the sauce. If you like, swirl in a small knob of butter for extra silkiness. - Finish and serve:
Season to taste with salt and black pepper. Toss in the chopped parsley and serve immediately, preferably with a glass of wine and a piece of crusty bread to mop up the sauce.
Florin’s Notes:
- Make it your own: Use whatever fresh seafood is available—clams, scallops, even a bit of flaky fish works beautifully.
- Keep it light or rich: You can skip the butter for a brighter finish or stir in a little cream if you’re feeling indulgent.
- Don’t rush it: Like all good dishes, this one rewards patience—let the garlic gently infuse, let the wine simmer, and let the pasta absorb the sauce.