Linguine Spiaggia Recipe

Name: Linguine Spiaggia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 ounces linguine; 1 ear white summer corn; 2 soft-shell crabs, cleaned (see Cook's Note); 2 tablespoons all-purpose flour,; 1/4 cup olive oil; 4 cloves garlic; 10 cherry tomatoes; 1 cup chopped baby kale; 1 long green chile pepper, chopped, or a pinch of red pepper flakes; 6 fresh Chincoteague clams in their shells with their liquid; 2 1/2 ounces dry rose wine; 1/2 teaspoon seafood seasoning, such as Old Bay

Servings: persons

Salt
8 ounces linguine
1 ear white summer corn
2 soft-shell crabs, cleaned (see Cook's Note)
2 tablespoons all-purpose flour,
1/4 cup olive oil
4 cloves garlic
10 cherry tomatoes
1 cup chopped baby kale
1 long green chile pepper, chopped, or a pinch of red pepper flakes
6 fresh Chincoteague clams in their shells with their liquid
2 1/2 ounces dry rose wine
1/2 teaspoon seafood seasoning, such as Old Bay

1
Bring 2 quarts salted water to a boil.
2
Add the linguine and corn and cook until the pasta is al dente, about 5 minutes.
3
Remove the corn from the pot of boiling water.
4
Drain the linguine, reserving 1 cup of the cooking water.
5
Meanwhile, dust the crabs in the flour, making sure to coat them fully.
6
Heat a concave skillet or small wok over high heat.
7
Add the oil and garlic, then gently add the crabs and saute until the crabs are slightly browned, about 1 minute per side.
8
Add the cherry tomatoes, kale, chile pepper, clams and wine.
9
Saute until the clams open, about 2 minutes.
10
Add the seafood seasoning and turn off the heat.
11
Add the linguine to the skillet with the crab saute.
12
Hold the ear of corn vertically, placing one end on a plate, and cut downward using a sharp knife to remove the kernels.
13
Add the kernels to the skillet with the crab and pasta.
14
Add some of the reserved pasta cooking water and cook over medium heat, tossing all of the ingredients together until the linguine is cooked to your taste (preferably still al dented).
15
Discard any clams that remain closed.
16
Divide the seafood and pasta among 2 bowls or serve on a large platter placing the finished crab and clams on top.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 8 ounces linguine, 1 ear white summer corn, 2 soft-shell crabs, cleaned (see Cook's Note), and more.

Yes, Linguine Spiaggia falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine Spiaggia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions