This dish is a true celebration of the sea. It brings together a bounty of shellfish and tender white fish, simmered in a tomato base that is given unexpected depth by a splash of brandy and a kick of cayenne pepper.
It is a meal that looks impressive but comes together with surprising ease. The sauce is built in the same pan where the seafood steams, capturing every drop of the briny, savory liquor released by the clams and mussels. Served over a bed of linguine, it is a hearty and warming feast, perfect for a cold evening when you need something substantial.
The Recipe
Yields: 4 Servings | Prep time: 25 minutes | Cook time: 20 minutes
Ingredients
The Base
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup chopped mushrooms
- 1/2 tsp cayenne pepper (adjust for heat)
- 4 tbsp brandy
The Broth
- 1 cup purchased marinara sauce
- 1 cup fish stock
- Salt and black pepper to taste
The Seafood
- 16 mussels, scrubbed and debearded
- 16 clams, scrubbed
- 10 oz sea bass, cut into 1-inch pieces
- 10 oz uncooked small shrimp, peeled and deveined
- 10 oz scallops
To Serve
- 16 oz linguine pasta
- 4 tbsp chopped fresh basil
Instructions
1. Sauté the Aromatics Heat the olive oil in a heavy, large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped mushrooms and cayenne pepper; sauté for another 2 minutes until the mushrooms begin to soften.
2. Deglaze with Brandy Pour in the brandy. Let it bubble vigorously until almost all the liquid has evaporated, about 45 seconds. This step concentrates the flavor, leaving behind a rich essence without the harsh alcohol bite.
3. Build the Sauce Stir in the marinara sauce and fish stock. Let the mixture cook for 3 minutes to blend the flavors. Season to taste with salt and pepper.
4. Steam the Shellfish Add the mussels and clams to the skillet. Cover the pan tightly and cook until the shells open, about 6 minutes. Important: Discard any mussels or clams that do not open.
5. Poach the Fish Gently stir in the sea bass pieces, shrimp, and scallops. Cook uncovered, stirring gently, until the seafood is opaque and cooked through, about 3 minutes. Be careful not to overcook the scallops or shrimp, as they can become tough.
6. Prepare the Pasta While the sauce simmers, cook the linguine in a large pot of boiling salted water until al dente—tender but still firm to the bite. Drain well and transfer the pasta to a large serving bowl.
7. Assemble Pour the hot seafood and spicy tomato broth over the pasta. Toss gently to coat the noodles. Sprinkle generously with fresh chopped basil and serve immediately.
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Seafood Linguine in Spicy Brandy Broth
This bountiful seafood pasta features a medley of mussels, clams, shrimp, scallops, and sea bass simmered in a spicy tomato and brandy broth. A restaurant-quality dinner that comes together easily in a single skillet.
Ingredients
The Base
The Broth
The Seafood
To Serve
Instructions
Sauté the Aromatics
-
Heat the olive oil in a heavy, large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped mushrooms and cayenne pepper; sauté for another 2 minutes until the mushrooms begin to soften.
Deglaze with Brandy
-
Pour in the brandy. Let it bubble vigorously until almost all the liquid has evaporated, about 45 seconds. This step concentrates the flavor, leaving behind a rich essence without the harsh alcohol bite.
Build the Sauce
-
Stir in the marinara sauce and fish stock. Let the mixture cook for 3 minutes to blend the flavors. Season to taste with salt and pepper.
Steam the Shellfish
-
Add the mussels and clams to the skillet. Cover the pan tightly and cook until the shells open, about 6 minutes. Important: Discard any mussels or clams that do not open.
Poach the Fish
-
Gently stir in the sea bass pieces, shrimp, and scallops. Cook uncovered, stirring gently, until the seafood is opaque and cooked through, about 3 minutes. Be careful not to overcook the scallops or shrimp, as they can become tough.
Prepare the Pasta
-
While the sauce simmers, cook the linguine in a large pot of boiling salted water until al dente—tender but still firm to the bite. Drain well and transfer the pasta to a large serving bowl.
Assemble
-
Pour the hot seafood and spicy tomato broth over the pasta. Toss gently to coat the noodles. Sprinkle generously with fresh chopped basil and serve immediately.
