Seafood pasta is one of those meals that always reminds me of quiet evenings cooking with the windows open, letting the breeze carry the aroma of garlic and simmering tomatoes through the house. This seafood and garlic linguine hits all the right notes — tender prawns, soft calamari rings, a tomato base lifted with anchovies and capers, and just a whisper of heat. It feels like something you’d order at a seaside café, yet it comes together quickly enough for a weeknight.
I went through a long phase of trying to perfect a seafood pasta at home. Sometimes the sauce tasted flat, sometimes the seafood overcooked before the pasta was ready, and sometimes the prawns turned mushy — something I used to dread. But once I shifted to using well-frozen prawns and learned to build the flavor slowly from good olive oil, garlic, and those salty little anchovy fillets, things finally started clicking. This version has become my dependable go-to.
Ingredients You’ll Need
(Shuffled with quantities first)
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300 g prawns (peeled and cleaned)
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250 g linguine
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1 cup cherry tomatoes, halved
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4–5 anchovy fillets
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½ teaspoon chilli flakes
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3 cloves garlic, sliced
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½ cup white wine (pinot grigio or pinot gris preferred)
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1 small handful capers
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200 g calamari rings
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2 tablespoons olive oil
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Salt and pepper, to taste
The combination of garlic, anchovies, and capers gives the sauce a flavorful backbone — the kind that tastes like it simmered for much longer than it did.
How I Make This Seafood & Garlic Linguine
Preparing the Base
I begin with a cold pan. I add the olive oil and garlic and let them warm together slowly. This gentle start keeps the garlic from burning and gives the oil a chance to take on its flavor. Once the garlic softens slightly, I add the anchovies and capers. They melt into the oil, mellowing out and creating a savory foundation that makes the sauce taste complex without any extra effort.
Building the Sauce
When the anchovies break down, I add the chilli flakes and pour in the white wine. The scent that comes off the pan at this moment always reminds me of restaurant kitchens — bright, savory, and inviting. I let the wine bubble just long enough to soften its sharp edges.
Cooking the Seafood
Next, I add the prawns and calamari. They cook quickly, so I keep a close eye on them. The prawns turn pink and firm, the calamari becomes opaque but still tender. Fresh or frozen works, but frozen prawns have consistently given me better texture at home.
Bringing Everything Together
When the pasta is ready, I toss it straight into the pan with the sauce. I use two wooden spoons instead of tongs so I can scrape all the little bits of flavor from the bottom and sides of the pan. The cherry tomatoes go in last — just long enough to warm and soften slightly without breaking down completely.
A final seasoning of salt and pepper ties everything together.
What I Love to Serve Alongside This Dish
Crusty Bread
Perfect for catching any extra sauce at the bottom of the bowl.
Simple Green Salad
A bowl of greens with lemon juice and olive oil keeps the meal bright.
Steamed Asparagus
Light, crisp, and a nice contrast to the richness of the linguine.
Ingredient Swaps That Work Nicely
Different Seafood
Mussels, scallops, or firm white fish can join or replace the prawns and calamari. Just adjust the cooking time so nothing overcooks.
No Wine?
You can use a splash of broth instead. The flavor won’t be quite the same, but it still turns out warm and comforting.
Tomato Variations
Diced tomatoes or even a spoonful of crushed tomatoes can stand in if you’re out of cherry tomatoes.
How I Store Leftovers
Seafood pasta is at its best right when it’s made. But if I do have leftovers, I store them in an airtight container and warm them gently in a skillet the next day with a splash of water or stock. Reheating too fast can toughen the seafood, so a low flame works best.
Slip-Ups I’ve Learned to Avoid
Overcooking the Seafood
Prawns and calamari cook quickly. As soon as they’re opaque and firm, they’re done.
Skimping on the Anchovies
Anchovies don’t make the dish taste “fishy.” They deepen the flavor in a way that’s hard to replicate.
Starting with a Hot Pan
Garlic burns quickly. A cold pan gives you control and better flavor.
FAQs
Can I use frozen seafood?
Yes. Frozen prawns and calamari often give a better texture at home compared to seafood already thawed at the deli.
What kind of wine works best?
Pinot grigio or pinot gris brings a clean, crisp flavor.
Can I make this spicy?
Add extra chilli flakes or a touch of fresh chilli.
Does this work with spaghetti instead of linguine?
Yes. Any long pasta holds the sauce well.
Can I omit the anchovies?
You can, but the sauce will lose some of its depth.
Seafood and Garlic Linguine
This seafood linguine brings together tender prawns, delicate calamari, and a rich garlicky sauce that tastes like something straight from a small Italian seaside kitchen.
Ingredients
- 1/2 cup white wine
- 8 prawns
- 1 squid tube, sliced into rings
- 3 tbsp olive oil
- 250 g linguine pasta
- 1.5 tbsp tomato paste
- 6 anchovies, roughly chopped
- 1 tbsp capers, chopped
- 6 cherry tomatoes, halved
- 4 garlic cloves, finely chopped
- 1/8 tsp salt
- pepper, to taste
- chilli flakes, to taste
- lemon wedges, for serving
- 3 sprigs parsley, finely chopped
Instructions
- Bring a pot of salted water to a boil and begin cooking the linguine until it’s almost tender. While the pasta cooks, add olive oil and garlic to a cold pan, allowing the slow heat to gently infuse the oil as the garlic begins to bubble and release its aroma.
- Once the garlic is fragrant, add the anchovies, capers, and chilli flakes. Use a wooden spoon to help the anchovies melt into the oil, creating a savory base for the sauce. Let this mixture simmer briefly.
- When the pasta is nearly done, turn the heat under the pan to medium-high and add the prawns and squid. Cook just until the seafood begins to turn opaque. Pour in the white wine and stir through the tomato paste, salt, and pepper. Let the sauce thicken slightly; if it looks too thin, add a touch more tomato paste.
- Transfer the linguine straight from the water into the pan, tossing well so every strand absorbs the sauce. Add the cherry tomatoes and gently fold them through just until they warm and soften.
- Plate the pasta and finish with a squeeze of fresh lemon juice. Scatter the parsley on top and serve immediately. This dish is best enjoyed right away while the seafood is tender and the sauce is silky.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 413Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 85mgSodium 1115mgCarbohydrates 60gFiber 8gSugar 11gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This seafood and garlic linguine has become one of those dishes I make when I want something fast but full of personality. The garlic, the briny capers, the soft tomatoes, and the tender seafood create a bowl that feels special without asking for much time. I hope it brings the same cozy satisfaction to your table that it does to mine.
