Ingredients:

  • 1 pound (450g) linguine or spaghetti
  • Salt, for pasta water
  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) sea scallops, patted dry
  • 1 pound (450g) mussels, scrubbed and debearded (or clams)
  • 4 tablespoons (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio)
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (60ml) chopped fresh parsley
  • 4 tablespoons (60g) unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp and scallops until lightly golden and cooked through (about 2-3 minutes per side for scallops, 2 minutes per side for shrimp). Remove seafood from the pan and set aside.
  3. Add 4 tablespoons of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the mussels to the skillet, cover, and steam until they open, about 5-7 minutes. Discard any mussels that do not open.
  5. Add the cooked pasta, shrimp, and scallops to the skillet with the mussels and sauce. Toss to combine. Add the butter and parsley, toss again, and season with salt and pepper to taste. Add a little reserved pasta water if the sauce seems too dry.
  6. Serve hot, garnished with extra parsley (if desired).