Fody’s Gluten-Free Seafood Linguine


Prep Time: 10 minutes

Cooking Time: 25 minutes

Makes 2 servings

Description of Fody’s Gluten-Free Seafood Linguine

Linguine Marinara aka seafood linguine is a classic Italian pasta dish that’s filled with fresh seafood and rich, savory flavor. And while it has us dreaming of a vacation in coastal Italy, it can also leave those of us with sensitive stomachs feeling bloated and uncomfortable. That’s why we created this stomach-friendly version, which uses the finest ingredients  – including Fody’s Low FODMAP marinara sauce and shallot-infused olive oil to replicate a fine dining staple in a more inclusive way.

This quick pasta recipe is Low FODMAP, gluten-free, and can be made dairy-free by omitting the parmesan. If using frozen shrimp and scallops, be sure to thaw in advance. Enjoy!

Fody’s Gluten-Free Seafood Linguine Ingredients:

  • Gluten-free linguine or other long pasta (enough for 2 people)
  • 1 Tbsp Fody shallot-infused olive oil
  • 8 scallops, thawed
  • 8 shrimp, thawed + deveined
  • 1.5 cups Fody Low FODMAP marinara pasta sauce
  • 8 mussels, cleaned + beards removed
  • 8 clams, cleaned
  • 1/2 cup parsley, finely chopped
  • Salt + pepper, to taste
  • To finish (optional): pinch of red pepper flakes, juice of 1/2 a lemon, freshly grated parmesan (keep to 2 Tbsp per serve)

        Directions for Fody’s Gluten-Free Seafood Linguine

        Cook gluten-free pasta al dente according to package directions. Drain when finished.

        Heat a large pan over medium-high + add Fody Low FODMAP olive oil. Cook scallops 3-4 mins per side. Remove from pan + set scallops aside on a plate.

        In the same pan, cook shrimp 1 min per side until pink. Set aside with scallops.

        Pour Fody marinara sauce to the pan + bring to a simmer. Add in mussels + clams, then cover + cook for about 5 mins, or until all the shells have opened. Discard any unopened shells.

        Stir in cooked pasta + parsley until well-combined. 

        Serve + garnish with red pepper flakes, lemon juice, and/or parmesan as desired. Enjoy your easy Low FODMAP pasta dish while it’s hot!

        About the Chef


        Carrie Walder

        Carrie Walder, MS, RD, is a registered dietitian, food blogger, and the founder of Walder Wellness. Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.

        Carrie holds her Master’s of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie’s recipes on her blog ( or @walderwellness on Instagram.

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