Riviera-Style Seafood Linguine

Super yummy, this dish includes Linguine its my favorite of all the pastas aside from shell pasta my favorite. This dish has lots of wholesome ingredients and super yummy watching the sunset.

The Seafood

• ½ lb (225g) Shrimp / Prawns, peeled and deveined
• ½ lb (225g) Squid / Calamari rings
• ½ lb (225g) Mussel meat (frozen or fresh, fully shucked/no shells)

The Pasta & Sauce

• ½ lb (225g) Linguine or Spaghetti
• 1 cup Cherry tomatoes, halved
• 3 tablespoons Extra virgin olive oil (plus more for drizzling)
• 3 cloves Garlic, thinly sliced or minced
• ¼ cup Dry white grape juice or vegetable broth (as a non-alcoholic substitute for white wine to deglaze)
• Fresh lemon, cut into wedges
• ¼ cup Fresh flat-leaf parsley, finely chopped
• Salt and freshly ground black pepper to taste
• Optional: A pinch of red pepper flakes for a subtle kick, and grated parmesan cheese for topping (as seen in the image).

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente (usually 1–2 minutes less than fully cooked). Drain, but reserve about ½ cup of the pasta water.
2. Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic (and red pepper flakes if using) and sauté for about 1 minute until fragrant, being careful not to let the garlic brown or burn.
3. Blister the Tomatoes: Add the halved cherry tomatoes to the skillet. Cook for 3–4 minutes until they begin to soften and release their juices.
4. Cook the Seafood: Turn the heat up to medium-high. Add the shrimp, squid rings, and shucked mussel meat to the skillet. Toss everything together. Pour in your white grape juice or vegetable broth to deglaze the pan. Cook the seafood for just 3–4 minutes—the shrimp should turn pink and opaque, and the squid will become tender. Do not overcook, or the seafood will become rubbery.
5. Toss and Emulsify: Add the drained linguine directly into the skillet with the seafood and tomatoes. Add half of the chopped parsley. Toss vigorously over low heat for 1 minute so the pasta absorbs the flavors. If the sauce seems too dry, splash in a little of the reserved pasta water to create a glossy coat.
6. Garnish and Serve: Season with salt and fresh black pepper to taste. Plate the pasta up warm, squeeze fresh lemon juice over the top, and garnish with the remaining parsley. Top with a dusting of grated cheese and a light drizzle of high-quality olive oil just like the photo.

Super yummy Riviera picnic. mv