Handmade Seafood Linguine Recipe

This handmade seafood linguine recipe combines fresh egg-yolk pasta, blistered cherry tomato sauce, white wine, garlic, clams, mussels, and squid for a bold coastal-inspired pasta dinner. Featured on Bring on the Karbs, this recipe from hosts Erika and Josh Karbelnik brings together delicate handmade linguine and briny seafood in a vibrant, comforting dish that feels restaurant-worthy at home.

The Inspiration

This handmade seafood linguine takes inspiration from classic Italian coastal cooking, where fresh pasta, ripe tomatoes, olive oil, garlic, herbs, wine, and seafood come together in a dish that tastes both elegant and deeply comforting. The beauty of this recipe is its balance: the pasta is rich with egg yolks, the sauce is bright and sweet from blistered cherry tomatoes, and the seafood adds natural salinity and depth.

Instead of relying on a heavy sauce, this dish uses the juices from tomatoes, shellfish, white wine, butter, and olive oil to create a glossy coating that clings to every strand of linguine.n the style of Bring on the Karbs, Erika and Josh Karbelnik lean into the joy of making something from scratch while keeping the final plate full of warmth, flavour, and personality.

Handmade pasta can feel like a project, but it also makes the finished dish feel special. Rolling the dough, cutting it into linguine, cooking it just until al dente, and tossing it directly into the seafood sauce creates a texture that dried pasta cannot fully replicate. The result is tender, silky, and luxurious without feeling overly complicated on the plate.

Ingredients

For the Pasta Dough

2 cups of flour
6 egg yolks
2 whole eggs
1 tsp kosher salt
1 tablespoon olive oil

To Cook the Pasta

1 pot boiling salted water
1 tablespoon unsalted butter
1 tablespoon grated garlic
2 tablespoons white wine
1 tsp olive oil, plus more to garnish
1/2 cup cherry tomato sauce
Fresh micro basil to garnish

For the Sauce

2 pints cherry tomatoes
3 cloves garlic finely diced
1 handful fresh basil
1/2 cup extra virgin olive oil plus 1 tablespoon
1 tsp kosher salt
1/2 tsp chili flakes
50 grams cleaned clams (soaked in salt water over night)
50 grams cleaned mussels
15 grams cleaned squid (cut into rings)

Method

Make the Pasta

Place flour on a flat surface such as a cutting board or straight onto the counter, create a well in the center and add remaining ingredients. Whisk eggs with a fork while slowly incorporating the flour. Once the dough has started to come together, use a bench scraper to fully bring the dough together. Kneed with your hands until a smooth ball has formed. Wrap with plastic wrap and let rest in the fridge for 2 hours. Before using the dough, let sit at room temperature for at least 10 -15 minutes.
Roll pasta on a pasta machine, until about thickness setting number 2 – then feed through linguini cutter.

For the Sauce

In a pan, add 1 tablespoon of olive oil. Add cherry tomatoes and let them blister and pop. Once juices start to be released, add in finely diced garlic, chili, and remaining olive oil. Season with salt and let cook for about 7 minutes. Add in fresh basil. Run your sauce through a potato miller (this will remove most of the tomato skins).

Finish the Pasta

In a heavy bottomed sauce pot, add in olive oil and garlic and lightly sauté.
Add in the mussels, clams, and white wine and cover the pot with a lid until seafood has opened. Add in the squid and cook for an additional 2 minutes.
Once seafood is cooked, add in cherry tomato sauce and butter and monte.
While the mussels and clams are cooking, place pasta in a pot of boiling salted water and cook until al dente, about 2-4 minutes.
Strain your pasta and stir it into the sauce. Plate In a bowl. Garnish with a drizzle of olive oil and some fresh micro basil.

Serving Suggestions

Serve it with warm crusty bread or grilled garlic bread to soak up the tomato-seafood sauce left in the bowl. A crisp green salad with lemon vinaigrette, shaved fennel, arugula, cucumber, or fresh herbs adds brightness and balances the richness of the pasta. Lightly roasted vegetables, such as zucchini, asparagus, broccolini, or peppers, also work beautifully beside this dish.

For drinks, this seafood linguine pairs especially well with chilled white wines that have acidity and minerality, such as Pinot Grigio, Vermentino, Sauvignon Blanc, Albariño, or unoaked Chardonnay. A dry rosé can also complement the cherry tomato sauce and delicate seafood. If you prefer non-alcoholic pairings, sparkling water with lemon, iced green tea, cucumber-mint water, or a citrus-forward mocktail can refresh the palate between bites.

This dish also makes a beautiful presentation for entertaining. Serve the linguine in shallow bowls with the shellfish visible on top, then garnish with micro basil and a final thread of extra virgin olive oil. The red cherry tomato sauce, green basil, and glossy seafood create a colourful plate that feels fresh, coastal, and inviting.

Final Thoughts

This handmade seafood linguine recipe is a celebration of fresh pasta, bright tomato flavour, and briny seafood, all brought together in the spirited style of Bring on the Karbs. With Erika and Josh Karbelnik as the hosts behind the dish, the recipe captures the satisfaction of building a restaurant-quality pasta from the ground up: making the dough, rolling linguine, blistering cherry tomatoes, steaming shellfish, and finishing everything in a glossy sauce. It is a hard recipe, but that difficulty is part of what makes the final result so rewarding.

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