Sicilian Seafood Pasta
A vibrant pasta dish featuring fresh seafood in a rich tomato sauce infused with capers, olives, and pine nuts - capturing the essence of Sicily's coa...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
42 views
Ingredients
🥩
12 ounces
large shrimp
peeled and deveined, tails removed
🍎
1 large
lemon
zested and juiced
💧
1/2 cup
dry white wine
Pinot Grigio or Sauvignon Blanc
🌾
1 pound
linguine pasta
high-quality bronze-cut preferred
🫒
1/3 cup
extra virgin olive oil
divided
🥬
28 ounces
San Marzano tomatoes
crushed by hand
📦
1/2 cup
Kalamata olives
pitted and halved
🥬
1 medium
yellow onion
finely diced
🥬
4 large
garlic cloves
minced
🥬
1/2 teaspoon
red pepper flakes
📦
1 pound
mussels
cleaned and debearded
🥬
to taste
freshly ground black pepper
🌶️
1/4 cup
fresh basil
torn into pieces
📦
8 ounces
sea scallops
side muscle removed, patted dry
🌶️
to taste
sea salt
📦
1/4 cup
pine nuts
lightly toasted
📦
1/4 cup
fresh flat-leaf parsley
roughly chopped
📦
3 tablespoons
capers
drained and rinsed
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Bring a large pot of water to a rolling boil and season generously with sea salt until it tastes like seawater - this is crucial for properly seasoned pasta that won't require additional salt later
Step 2
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet or wide sauté pan over medium-high heat until shimmering but not smoking
Step 3
Season the sea scallops with sea salt and freshly ground black pepper, then sear them for 2-3 minutes per side until golden brown and caramelized - resist moving them to achieve proper caramelization, then transfer to a plate
Step 4
In the same pan, add the large shrimp and cook for 1-2 minutes per side until just pink and barely cooked through, as they will finish cooking in the sauce - transfer to the plate with scallops
Step 5
Add the remaining extra virgin olive oil to the pan and sauté the yellow onion over medium heat for 4-5 minutes until translucent and softened, stirring occasionally to prevent browning
Step 6
Add the garlic cloves and red pepper flakes, cooking for 30 seconds until fragrant but not browned - burnt garlic will make the entire dish bitter
Step 7
Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and let it reduce by half for about 2-3 minutes
Step 8
Add the San Marzano tomatoes, capers, and Kalamata olives, bringing the mixture to a gentle simmer and cooking for 10-12 minutes until the sauce thickens slightly and the flavors meld
Step 9
Meanwhile, add the linguine pasta to the boiling water and cook for 1-2 minutes less than package directions indicate for al dente - the pasta will finish cooking in the sauce
Step 10
Add the mussels to the tomato sauce, cover the pan, and cook for 3-4 minutes until the shells open - discard any mussels that remain closed
Step 11
Return the seared sea scallops and large shrimp to the pan, gently folding them into the sauce and cooking for 1-2 minutes just to heat through
Step 12
Using tongs, transfer the linguine pasta directly from the pot to the sauce, along with 1/2 cup of the starchy pasta cooking water - this helps bind the sauce to the pasta
Step 13
Toss everything together vigorously for 1-2 minutes, adding more pasta water if needed to create a silky, cohesive sauce that coats each strand
Step 14
Remove from heat and stir in the pine nuts, fresh basil, fresh flat-leaf parsley, and lemon zest, tossing gently to distribute evenly
Step 15
Taste and adjust seasoning with sea salt, freshly ground black pepper, and fresh lemon juice, then serve immediately in warmed bowls
✨Chef's Tips
- ★The key to restaurant-quality seafood pasta is cooking each protein separately to prevent overcooking - seafood continues cooking from residual heat, so slightly undercook initially and let the sauce finish the process.
- ★Save at least 1 cup of pasta cooking water before draining - this starchy, salty liquid is liquid gold for creating silky sauces that properly adhere to pasta without being greasy.
- ★Toast the pine nuts in a dry pan for 2-3 minutes until golden and fragrant just before adding to the dish - this intensifies their nutty flavor and adds textural contrast.
- ★Use a wide, shallow pan rather than a deep pot for the sauce - this allows for better evaporation and concentration of flavors, plus easier tossing of the pasta.
- ★Add fresh herbs only at the very end and off the heat to preserve their bright color and fresh flavor - cooking them too long will make them taste muddy and lose their vibrancy.
sicilianseafoodpastaitalianmediterraneandinnerlinguineshrimpscallopsmussels