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Linguine with seafood and caviar

Fresh seafood linguine with caviar

Everyone will agree a combination of pasta and seafood is a winning dish
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Fish & Seafood, Pasta
Cuisine International, Italian
Servings 2 people
Calories 413 kcal

EQUIPMENT (click pictures for details)

Pasta machine
Large cooking pot


For the fresh pasta dough

  • 120 gr plain flour
  • 1 pc egg (50gr)
  • 1 pc egg yolk (20gr)
  • 1 pinch of salt

For the sauce

  • 120 ml seashell stock
  • 100 ml vegetable stock
  • 100 ml cream
  • ¼ lemon juice
  • 1 tbsp cold butter

For the garnish

  • 24 pcs clams meat
  • 12 pcs razor clams meat dices
  • 1 pc tin of caviar


Prepare the pasta dough

  • Combine all ingredients to obtain a hard dough, wrap in cling film and rest it at room temperature for 20 minutes.

Prepare the sauce

  • Bring the seashell stock, vegetable stock and cream to a boil and cook for 4-5 minutes.
  • Add lemon juice and season to taste before cooking again until the sauce has thickened.
  • Finish with a knob of butter.
    making sauce

Form the pasta

  • Laminate the fresh pasta dough into sheets of 20x10 cm and cut them into linguine.
  • Place the freshly cut linguine on a floured surface before boiling in a large amount of salted water for 2-3 minutes, stir occasionally until the pasta starts to float.
    boiling fresh pasta
  • Drain and refresh immediately.

Finish the dish

  • Reheat the seashell meat and the fresh linguine in the cream sauce, and season to taste.
    toss fresh linguine with fresh seafood
  • Add the caviar on top.
    Linguine with seafood and caviar


  • The sauce must coat the back of a tablespoon.

Nutrition for 1 portion

Calories: 413kcalCarbohydrates: 49gProtein: 10gFat: 20gCholesterol: 84mgSodium: 337mgFiber: 2gSugar: 1gVitamin A: 910IUVitamin C: 2mgCalcium: 51mgIron: 3mg
Keyword caviar, linguine
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