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Linguine al Nero di Seppia con Frutti di Mare e Pomodorini

From our family to yours, a taste of Italy you can enjoy at home!

Article by Ben Meyer

Photography by Aleksandra Florez Photography

Originally published in Morris City Lifestyle

One of our favorite meals is a savory seafood entree called “Linguine al Nero di Seppia con Frutti di Mare e Pomodorini.” Here is the recipe we make at home. How about making this delightful entree on Father’s Day this year? Our family loves it, and we hope you love it too!

Ingredients (Serves 4)

✚ 6 Tablespoons Extra Virgin Olive Oil

✚ 1 Onion, Chopped

✚ 6 Garlic Clove, Crushed

✚ Kosher Salt, Freshly Ground Pepper

✚ ½  Teaspoon Red Pepper Flakes

✚ 4 Cups Tomato Sauce

✚ 1 Cup Clam Juice

✚ 2 Cup Dry White Wine

✚ 6 Tablespoons Chopped Fresh Parsley

✚ 8 Sea Scallops

✚ 24 Manila or Little Neck Clams

✚ 24 Mussels

✚ 1 Cup Calamari, Cut Into Rings

✚ 8 Large Shrimp

✚ 20 Ounces of Black Ink Linguine or White Linguine


1.            Heat oil in a large saucepan over medium.

2.            Cook onion and garlic, stirring until onions are translucent, 5-8 minutes.

3.            Add clams, white wine, tomato sauce and clam juice and cook for 4-5 minutes.

4.            Add mussels, scallops and shrimp and keep cooking for a few minutes until shellfish opens up.

5.            Add the crushed red pepper flakes.

6.            Cook the pasta in a large boiling pot with salt water until al dente.

7.            Transfer pasta to a large serving bowl and put the seafood sauce on top.

8.            Sprinkle the chopped parsley