This luxurious seafood linguine soup is a comforting yet elegant dish that combines tender shrimp, sweet lump crab meat, and briny clams in a rich, tomato-based broth. Infused with herbs, white wine, and a touch of spice, this gourmet seafood pasta soup is the perfect choice for an elevated weeknight dinner or an impressive dinner party starter. Serve with crusty bread to soak up every last drop of the delicious broth.
Why You’ll Love This Recipe
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Packed with a variety of fresh seafood for a gourmet experience
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A flavorful tomato-based broth that’s both rich and comforting
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The perfect balance of heat, herbs, and citrus brightness
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Versatile and easy to customize with your favorite seafood
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Elegant enough for entertaining, yet simple enough for a weeknight meal
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Ready in just 45 minutes
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A beautiful presentation that brings restaurant quality to your kitchen
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Perfect for seafood and pasta lovers alike
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Ideal with a glass of crisp white wine
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A soul-warming meal with vibrant Mediterranean flavors
ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Soup Base:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon red pepper flakes (optional, for heat)
1 cup dry white wine
1 can (28 oz) crushed tomatoes
4 cups seafood or vegetable broth
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and black pepper, to taste
For the Seafood:
8 oz linguine
8 oz shrimp, peeled and deveined
8 oz lump crab meat, picked for shells
12 small clams, cleaned
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
For Garnish:
Fresh basil leaves, torn
Parmesan cheese (optional)
Crusty bread, for serving
directions
Prepare the Soup Base
Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Pour in the white wine and simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, seafood broth, oregano, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let the flavors develop.
Cook the Linguine
While the soup simmers, cook linguine in salted boiling water until al dente. Drain and set aside.
Add the Seafood
Add clams to the soup, cover, and cook for 5-7 minutes or until they open. Discard any that remain closed.
Stir in shrimp and cook for 3-4 minutes, until pink and opaque.
Gently fold in crab meat and cook for another 2 minutes to heat through.
Finish the Dish
Add the cooked linguine to the pot, tossing gently to combine.
Stir in fresh parsley and lemon juice to brighten the flavor.
Serve
Ladle into bowls, making sure each has shrimp, crab, clams, and linguine.
Garnish with basil and optional Parmesan.
Serve hot with crusty bread.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories per Serving: 450 kcal
Variations
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Spicy kick: Add extra red pepper flakes or a dash of hot sauce
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Creamy twist: Stir in a splash of cream before serving for a bisque-like texture
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Swap the seafood: Use mussels, scallops, or firm white fish instead of or in addition to the clams
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Gluten-free: Use gluten-free pasta or serve over rice
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Herb change: Try tarragon or thyme for a different herbal note
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No wine: Replace the white wine with seafood broth plus a splash of lemon juice
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Add vegetables: Spinach, kale, or zucchini make great additions
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Make it extra lemony: Add lemon zest along with the juice
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Add heat: Use Calabrian chili paste for a smoky depth
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Low-carb option: Substitute linguine with zucchini noodles
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat to avoid overcooking the seafood. Add a splash of broth or water if needed to loosen the soup. For best texture, store the pasta separately from the broth and seafood, then combine when reheating.
FAQs
What type of wine works best for the soup base?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds depth without overpowering the dish.
Can I use frozen seafood?
Yes, just make sure to thaw it completely and pat it dry before adding to the soup.
What if I don’t like clams?
You can omit the clams and substitute with mussels or more shrimp or crab.
Can I make this soup ahead of time?
You can make the tomato broth ahead, but it's best to add the seafood and pasta just before serving for optimal texture.
How do I keep the clams from being gritty?
Soak them in cold salted water for 20-30 minutes before cooking to purge any sand.
Is this recipe spicy?
It has a gentle heat from red pepper flakes, but you can adjust the spice level to taste.
Can I freeze this soup?
It’s not recommended to freeze due to the delicate seafood and pasta, which can become rubbery or mushy.
What bread pairs well with this dish?
A rustic sourdough or a crusty Italian baguette is perfect for soaking up the broth.
Can I make it dairy-free?
Yes, simply omit the Parmesan cheese or use a dairy-free alternative.
How can I make this more filling?
Add extra pasta or stir in a can of cannellini beans for added protein and substance.
Conclusion
Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup is a true showstopper. It combines the elegance of a seafood pasta with the cozy comfort of a hearty soup, making it a versatile dish for both special occasions and everyday indulgence. With a bold tomato broth, tender pasta, and a medley of fresh seafood, it’s sure to impress anyone at the table. Don’t forget the crusty bread—you’ll want every last drop!
Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup is an elegant and flavorful dish that combines a medley of tender shrimp, sweet lump crab, and briny clams in a rich, tomato-based broth. Perfect for seafood lovers, this gourmet soup is easy to make in just 45 minutes. With Mediterranean flavors, a hint of heat, and a splash of white wine, it’s ideal for impressing guests or enjoying a cozy meal at home. Serve with crusty bread for a complete, soul-warming meal.
Ingredients
Ingredients
For the Soup Base:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon red pepper flakes (optional, for heat)
1 cup dry white wine
1 can (28 oz) crushed tomatoes
4 cups seafood or vegetable broth
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and black pepper, to taste
For the Seafood:
8 oz linguine
8 oz shrimp, peeled and deveined
8 oz lump crab meat, picked for shells
12 small clams, cleaned
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
For Garnish:
Fresh basil leaves, torn
Parmesan cheese (optional)
Crusty bread, for serving
Instructions
Instructions
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Prepare the Soup Base
Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Pour in white wine and simmer for 2-3 minutes to reduce slightly.
Add crushed tomatoes, seafood broth, oregano, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes. -
Cook the Linguine
While the soup simmers, cook linguine in salted boiling water until al dente. Drain and set aside. -
Add the Seafood
Add clams to the soup, cover, and cook for 5-7 minutes or until they open. Discard any that remain closed.
Stir in shrimp and cook for 3-4 minutes, until pink and opaque.
Gently fold in crab meat and cook for another 2 minutes to heat through. -
Finish the Dish
Add the cooked linguine to the pot, tossing gently to combine. Stir in fresh parsley and lemon juice. -
Serve
Ladle into bowls, making sure each has shrimp, crab, clams, and linguine.
Garnish with basil and optional Parmesan. Serve with crusty bread.
Notes
- Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding broth as needed.
- For a creamy version, add a splash of cream before serving.
- Can be customized with different seafood or vegetables, such as mussels, scallops, or spinach.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
