Ingredients:

• 8 oz linguine or your favorite pasta
• 1 pound large shrimp, peeled and deveined
• 1/2 pound scallops, patted dry
• 1/2 pound mussels, cleaned and debearded
• 1/2 pound clams, cleaned
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)
• Grated Parmesan cheese (optional for serving)

Instructions:

1. Prepare Pasta: Per the package instructions, cook the linguine or your preferred pasta. Drain and set aside.
2. Prepare Seafood: Season shrimp and scallops with salt and pepper. Ensure mussels and clams are cleaned thoroughly.
3. Make the Red Sauce: Heat olive oil over medium heat in a large skillet or saucepan. Add chopped onions and sauté until they become translucent. Add minced garlic and red pepper flakes and cook for another minute.
4. Add Tomatoes and Wine: Pour in the crushed tomatoes and white wine. Stir in dried oregano and basil. Bring the sauce to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken—season with salt and black pepper to taste.
5. Cook Seafood: Heat a bit of olive oil over medium-high heat while the sauce simmers in a separate pan. Add the shrimp and scallops, cooking for about 2-3 minutes per side until they are opaque and cooked. Remove from the pan and set aside.
6. Add Mussels and Clams: To the same pan, add the cleaned mussels and clams. Pour a bit of the red sauce over them, cover the pan, and let them cook for about 5-7 minutes or until the shells open.
7. Combine Seafood and Sauce: Add the cooked shrimp and scallops to the red sauce, stirring gently to combine. Discard any unopened mussels or clam shells.
8. Assemble Pasta Dish: Toss the cooked linguine into the seafood and red sauce mixture. Make sure the pasta is well-coated with the sauce.
9. Serve: Garnish with fresh chopped basil and, if desired, sprinkle with grated Parmesan cheese. Serve immediately.

When pairing red wine with seafood pasta in red sauce, it’s generally a good idea to choose a lighter red wine that won’t overpower the delicate flavors of the seafood. Here are a few red wine options that can complement the dish:

Pinot Noir: A light to medium-bodied Pinot Noir works well with seafood pasta. It has enough acidity to cut through the red sauce’s richness without overwhelming the seafood’s delicate flavors.

Chianti: A Chianti, especially a Classico, can be a good choice. It’s a medium-bodied red wine with bright acidity and cherry notes that can complement the acidity in the tomato-based sauce.

Gamay (Beaujolais): Gamay wine, such as Beaujolais, is light and fruity with low tannins. Its fresh and vibrant character can be a good match for seafood pasta.

Merlot: A fruit-forward and smooth Merlot could work well if you prefer a slightly bolder red wine. Look for a softer Merlot that won’t overpower the dish.

Grenache or GSM Blend (Grenache, Syrah, Mourvèdre): A Grenache or a GSM blend can be a good choice, especially if the pasta has a bit of spice. These wines often have a good balance of fruitiness and spice.

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