Frutti di Mare in Tomato–White Wine Broth

By Sprig Originals ✓ · cooked up in Sprig

Five kinds of seafood — clams, mussels, shrimp, scallops and calamari — dropped into a garlicky tomato and white wine broth in the order they cook, so nothing turns rubbery. A splash of clam juice and a knob of butter give the sauce the glossy, restaurant-plate body you'd expect from a coastal Italian dining room, and a bag of frozen mixed shellfish keeps it realistic on a weeknight. Serve over linguine with plenty of bread for the broth.

Ingredients

• 12 littleneck clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 12 oz large shrimp (16/20), peeled and deveined, tails on
• 8 oz dry sea scallops, side muscle removed
• 8 oz cleaned calamari, tubes sliced into 1/2-inch rings, tentacles halved

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 small shallot, minced
• 1/2 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 cup dry white wine such as Pinot Grigio
• 1 28-oz can whole San Marzano tomatoes, crushed by hand
• 1 8-oz bottle clam juice
• 1 sprig fresh oregano (or 1/2 tsp dried)
• 1 tsp kosher salt, plus more to taste
• 2 tbsp unsalted butter, cold

• 12 oz linguine
• 1/3 cup flat-leaf parsley, chopped
• 1/2 lemon, cut into wedges
• Crusty bread, for serving

Instructions

1. If using a frozen mixed seafood blend, thaw it overnight in the refrigerator or in a colander under cold running water for 10 minutes, then drain very well and pat dry — wet seafood will water down the broth. Discard any clams or mussels that stay open when tapped.
2. Pat the shrimp, scallops and calamari dry and refrigerate them on a paper-towel-lined plate until needed. Season the scallops lightly with salt just before cooking.
3. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic, shallot and red pepper flakes and cook 2 to 3 minutes, stirring, until the garlic is fragrant and just barely golden — do not let it brown.
4. Stir in the tomato paste and cook 1 minute until it darkens to brick red. Pour in the white wine, raise the heat to medium-high, and simmer 3 to 4 minutes until reduced by about half.
5. Add the crushed tomatoes with their juice, the clam juice, oregano and 1 tsp salt. Bring to a simmer and cook uncovered 15 minutes, stirring occasionally, until the broth thickens slightly and tastes rounded rather than sharp.
6. Meanwhile, bring a large pot of well-salted water to a boil. Start the linguine so it finishes about 2 minutes shy of al dente at the same time the seafood is done; reserve 1 cup pasta water before draining.
7. Add the clams to the simmering broth, cover, and cook 4 minutes. Add the mussels, cover again, and cook 3 to 4 minutes more, until most shells have opened.
8. Uncover and scatter in the shrimp and scallops. Cook 2 minutes, then turn them, add the calamari, and cook 1 to 2 minutes longer — the shrimp should be pink and just opaque, the scallops barely firm, the calamari opaque and still tender. Total seafood time is about 10 minutes; pull the pan off the heat the moment the shrimp curl. Discard any shellfish still tightly closed.
9. Swirl in the cold butter until the broth turns glossy. Taste and adjust salt.
10. Drain the linguine and add it to the pan (or divide it among four warm bowls and spoon the seafood and broth over). Toss gently with a splash of pasta water to loosen, letting the pasta soak up the broth for 1 minute.
11. Shower with parsley and serve immediately with lemon wedges and crusty bread for the broth.

Chef's tips

Nutrition (per serving, estimated)

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