Ingredients:

  • 1 lb (450g) linguine pasta
  • 1 tbsp (15ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) clam juice
  • 1 (14.5 oz) can (400g) crushed tomatoes
  • 1/4 cup (60ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped fresh basil
  • 1 lb (450g) large prawns, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1 lb (450g) clams, scrubbed
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
  3. Pour in white wine and clam juice (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
  4. Stir in crushed tomatoes, parsley, and basil. Season with salt and pepper to taste. Bring to a simmer.
  5. Add mussels and clams to the skillet. Cover and cook until they open, about 5-7 minutes. Discard any that do not open.
  6. Add prawns to the skillet and cook until pink and opaque, about 3-5 minutes.
  7. Add cooked pasta to the skillet and toss to coat with the sauce. Add reserved pasta water as needed to reach desired consistency. Serve immediately with lemon wedges. Enjoy your seafood linguine.