Italian pasta dish with shrimp, clams, mussels in white wine garlic sauce. Quick, elegant, and perfectly balanced.
# What You'll Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded
→ Pasta
04 - 14 oz dried linguine
→ Sauce
05 - 3 tablespoons extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ teaspoon red pepper flakes, optional
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tablespoons unsalted butter
12 - Zest of ½ lemon
13 - 2 tablespoons fresh lemon juice
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - 3 tablespoons chopped fresh parsley
16 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large deep skillet over medium heat. Add sliced garlic and chopped shallot; sauté until fragrant and softened, approximately 2 minutes. Stir in red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until they just begin turning pink. Transfer shrimp to a clean plate and reserve.
04 - Add clams and mussels to the skillet. Pour in white wine, cover with lid, and cook for 3 to 4 minutes until shells begin opening. Discard any unopened shells.
05 - Pour in stock and bring to a simmer. Cook uncovered for 2 to 3 minutes. Return reserved shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and lemon juice. Toss over low heat until pasta is evenly coated and all seafood is heated through. Season with salt and pepper to taste.
07 - Divide among serving bowls immediately. Top with chopped parsley and serve with lemon wedges on the side.
