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Linguine with Seafood and Herb

I developed this recipe because 1) I LOVE seafood and 2) I went to a college in Maine and who wouldn't want to take advantage of all those fresh catches of the day!!"


3/4 lb linguine
5 cloves of garlic
1/2 red chili pepper, diced
1/4 C red onion, finely chopped
4 T extra virgin olive oil
1/2 C dry white wine
2 lobster tails, cut in halves
1 dozen little neck clams, scrubbed and washed well
2 sprigs of thymes
1/2 C roughly chopped parsley
1/2 C roughly chopped cilantro
2 T capers, drained
1 t red pepper flakes
juice of 1/2 of a lemon
salt and pepper to taste


Cook the pasta in salted boiling water until it is firm to bite (about 12 minutes).

In the mean time, over medium high heat, fill a medium sauce pan with water for about 1/2 inch. Once the water is boiling, put the clams, thyme and 2 crushed garlic cloves into the pan, cover and let the clams cook until they are opened, for at least 6 minutes. Discard any clams that do not open and the thyme sprigs. Remove the clams from their shell, set aside.

Into the clam juice, put the lobster tails halves, steam for about 5 minutes until the lobsters are 3/4 cooked. Remove the lobster meat form the shells, cut into chunks. Reserve 1/4 C of the clam/lobster juice from the pan.

In the same pan, cook the remaining garlic (finely chopped), onions and chili until fragrant. Put back in clams, lobster meat and the seafood juice, cook for 2 minutes to reheat the seafood. Deglaze the pan with white wine, let the liquid reduce by half. Bring the pasta directly from the pot into the saucepan; add parsley, cilantro, capers and red pepper flakes. Add some of the pasta liquid if the the pan is too dry. Add salt and pepper to taste.

To serve, put the linguine and the seafood into 2 bowls. Drizzle with a splash of lemon juice and olive oil. Enjoy.

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Nutritional Information
Per Serving

no nutrition information available

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