Linguine with Clams, Shrimp, and Scallops

Course: Dinner, seafood
Servings: 4 people


  • 1 lemon
  • 12 ounces linguine pasta
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1/4 cup bottled clam juice
  • 1 teaspoon coarse kosher salt, or more to taste
  • 1/2 cup Chardonnay, or other dry white wine, divided
  • 1 pound clams, scrubbed
  • 1/2 pound sea scallops (8 to 12)
  • 1/2 pound large, raw, peeled shrimp, preferably tail on
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 3 or 4 pieces
  • 2 tablespoons chopped fresh basil


  • Zest the lemon. Juice the lemon to yield 1 tablespoon of juice. Set the zest and juice aside.
  • In a large pot of boiling, well-salted water (1 tablespoon of coarse kosher salt per quart), cook the pasta according to package directions.
  • Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook, stirring occasionally, for 30 seconds. Add the tomato paste and cook, stirring, for 30 sec­onds. Stir in the lemon juice, clam juice, salt, and 1/4 cup of the wine and bring to a boil.
  • Stir in the clams, scallops, and shrimp and return to a boil. Reduce to a simmer, cover, and cook until the clams are open and the scallops and shrimp are cooked through, 4 to 6 minutes (discard any clams that don’t open).
  • Drain the pasta and transfer it to a serving bowl or to individual bowls. Use a slotted spoon to arrange the seafood on top. Add the butter, lemon zest, and remaining 1/4 cup of wine to the sauce in the skillet, stirring until the butter melts. Add more salt to taste.
  • Spoon the sauce over the seafood and pasta, sprinkle the basil on top, and serve.
    Copyright Jill Silverman Hough. All rights reserved.



Pairs well with 
Miljenko's Selection Chardonnay

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