Linguine frutti di mare

LINGUINE FRUTTI DI MARE (2-3 generous servings)

Author: Marvellina
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Clam sauce:

  • 12 oz fresh Roma tomatoes quartered
  • 2 bulbs garlic peeled
  • 1 small onion peeled and quartered
  • 3 Tbsp of olive oil
  • 2 1/2 Tbsp tomato paste
  • 6.5 oz minced clam with its juice
  • 3 Tbsp sugar
  • Salt to taste

Other ingredients:

  • 1 lb linguine
  • 12 oz of cooked lobster meat
  • 1 lb of large shrimp peeled and deveined


  • Some crusty Baguette or bread to dip the sauce yum!


  • Cook the linguine as directed on package. Reserve about 1 cup of the cooking water and drain off the rest
  • Place the tomato, garlic and onion in a food processor and blitz into slurry. Preheat a large skillet and add in 3 Tbsp of olive oil and saute the shrimp until they turn opaque and dish them out and set aside. Add in the tomato paste and saute for about 1 minute. Pour in the tomato sauce. Bring to a boil and then add in the minced clam with its juice, sugar and pinch of salt. Bring it back to a boil and have a taste. The sauce should be savory, garlicky with some hint of sweetness but not too sweet
  • Add in the lobster meat and give it a light stir and add in the cooked linguine and about 1/2 cup of the reserve pasta water to help loosen the pasta a bit and toss to mix everything. You may add more of the reserved pasta water if needed. The clam sauce should be somewhat a bit loose but not runny. Turn off the heat and transfer to a large serving platter and serve family style