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One Pot Summer Seafood Pasta

One pot summer seafood pasta with linguine simmered in a glossy white-wine garlic broth until al dente. Briny clams, tender calamari, and pink shrimp cook together with cherry tomatoes and fresh basil for a fast coastal-style dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 12 oz linguine or spaghetti
  • 3 tbsp olive oil
  • 6 garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1 cup dry white wine
  • 1.5 cup seafood or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 tsp salt
  • 0.5 tsp black pepper
Seafood
  • 12 oz large shrimp, peeled and deveined
  • 8 oz baby calamari rings
  • 1 lb littleneck clams, scrubbed
  • 8 oz mussels, scrubbed and debearded
Finish & Garnish
  • 0.25 cup fresh basil leaves, torn
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 lemon, zested and cut into wedges
  • 2 tbsp unsalted butter
  • Extra olive oil for drizzling

Equipment

  • 1 Dutch oven

Method
 

Build the garlic-wine base
  1. Heat the olive oil in a large wide pot or deep skillet over medium heat. Add the sliced garlic and red pepper flakes and sauté for 1–2 minutes until the garlic is lightly golden and fragrant, without letting it brown.
  2. Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom of the pot. This concentrates flavor into a glossy base.
Cook the pasta
  1. Add the broth, cherry tomatoes, salt, and black pepper, then bring everything to a boil. Keep the liquid actively simmering so the pasta cooks evenly.
  2. Add the dry linguine, pressing it down into the liquid, then reduce heat to medium. Cook uncovered, stirring frequently, for 8 minutes so the strands start to absorb the broth.
Steam shellfish and finish with shrimp
  1. Nestle the clams and mussels into the pasta, cover with a lid, and cook for 3 minutes until the shells begin to open. If any shells open earlier, keep them covered so they stay tender.
  2. Add the shrimp and calamari rings, stir gently, and cook uncovered for 3–4 minutes until the shrimp are pink and curled and the pasta is al dente. Discard any clams or mussels that haven't opened.
Sauce, garnish, and serve
  1. Remove the pot from heat and stir in the butter and lemon zest until the butter melts into a glossy sauce. This turns the broth into a silky coating for the pasta.
  2. Scatter the torn basil and chopped parsley over the top, drizzle with extra olive oil, and serve straight from the pot with lemon wedges on the side.

Notes

For best results, keep the pasta cooking on medium with frequent stirring so the linguine absorbs the wine broth evenly. Refrigerate leftovers in an airtight container up to 2 days; rewarm gently with a splash of broth (shellfish can toughen if boiled). Freezing is not recommended. If you prefer a lighter option, swap the butter for 1 tbsp olive oil or omit it for a more broth-forward sauce.