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Linguine ai Frutti di Mare


  • Heat a thin layer of oil in a large non-stick heavy-bottomed pan and cook the clams and mussels, covered, until they just open.
  • Then add the garlic, calamari and prawns. Toss well and briefly cook until the seafood is cooked.
  • Add a splash more oil with seasonings, the parsley and wine. Toss and cook until the wine has evaporated to form a sauce, adding the scallops for the last few seconds.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • Add the pasta to the seafood with seasonings to taste and toss well.
  • If you like, serve with a little fresh oil sprinkled on top.
  • Renzo Mammolito – Renzo’s Bar, Docklands in Vic


  • extra virgin olive oil
  • 12 fresh clams, shells cleaned
  • 12 fresh mussels, cleaned well & debearded
  • 2 garlic cloves, thickly sliced
  • 150 gm fresh calamari, cleaned & sliced
  • 12 fresh prawns, shells removed
  • sea salt & freshly ground pepper
  • 1 tbsp chopped Italian (flat leaf) parsley
  • 50 ml dry white wine
  • 8 fresh scallops
  • 400 gm linguine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm