A fantastic summer dish with linguini, and frozen shrimps, clams and squid. I used the black linguini that contains cuttlefish ink and they are simply extraordinary. They come in 250gr packets, and I am ashamed to say, it is just about enough for two people. We just cannot have enough of it! Of course you can use any kind of pasta you like, but if you find this particular linguini it is worth a try. When it comes to the seafood used it’s up to the taste of the individual. Don’t be alarmed – if you use frozen seafood, the dish isn’t expensive.


1 packet linguini (or any pasta you like)
250 gr. shrimp (frozen)
250 gr. clams (frozen)
250 gr. squid (frozen)
½ cup olive oil
½ cup white wine
1 small onion grated
2 cloves of garlic
2 ripe tomatoes grated or chopped
A pinch oregano
A good pinch dried basil
3 – 4 dropsTabasco sauce
Salt & pepper



Cook the linguini in boiling, salted water, until al dente. See the package instructions, because the ones with the ink need a little bit more time. Drain, add a little butter or oil so that they don’t stick together, toss well and keep warm.

If you buy whole squid (which are the best as they have the tentacles as well), you will have to clean them. Pull out the tentacles, and remove the ‘bone’ from the sack and the intestines. Wash out with running water. Hold the tentacles with one hand and cut just before the eyes, which you throw away. Also look where the tentacles meet tentacles for the mouth of the squid, which is like a small hard ball and you must discard that as well. Cut the sacks in rings, and leave the tentacles whole.

Put the olive oil in a pan with the onion, and sauté for 5 minutes. Pour the wine in the pan and simmer until it evaporates. Add the tomatoes with the garlic and let them simmer for another few minutes. Add the squid and let them simmer for about 20 – 30 minutes. Taste to see if they are done. If not let them simmer for a little longer. The sauce should be almost dry at the end of the cooking time.

Drain the thawed out shrimp and clams and add them to the tomato sauce together with the oregano and the basil. Simmer for about 5 minutes. Shouldn’t be overcooked because the shrimps become very tough. Add the Tabasco sauce. Stir, taste and adjust seasonings. There should be about 1 ½ cups of sauce. If you think the sauce is too dry, add a little water.

Serve the linguini with the seafood sauce and enjoy! The dish can be accompanied by a nice green mixed salad.

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