If you’re a seafood lover, this is a recipe for you! This recipe uses a cream sauce, but you can use a tomato sauce, rosé, aglio olio (garlic and oil) or arrabbiata (spicy tomato).
1 lbs mussels, rinsed and de-bearded
½ lbs shrimp peeled and deveined
½ lbs sea scallops
1 box linguine
¾ cup white wine
¾ cup onion, diced
3 tablespoons butter
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes (optional)
1 cup heavy cream
2 tablespoons parsley chopped
Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente according to package. Drain the pasta, reserving 3/4 cup of the pasta cooking water.
Meanwhile, heat butter and 2 tbsp of oil in a large saucepan on medium-high heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute. Add wine, and red pepper flakes to the pan and simmer until the wine has reduced. Add the cream and simmer until it thickens.
Season the scallops and shrimp with salt and pepper. Heat the remaining tablespoon of olive oil in a second pan over high heat. Season the scallops with salt and pepper. Add the scallops to the pan for 1-2 minutes per side or until browned. Remove the scallops from the pan and set aside. In the same pan add the shrimp and cook for 3-4 minutes or until pink. Remove the shrimp from the pan and set aside.
Add your mussels to the sauce pan, cover and simmer. When the mussels are fully cooked, the shells will open up, about 5 minutes. Discard any shells that did not open.
Add the shrimp and scallops to the sauce pan, along with pasta. Toss to coat everything with the sauce. If the sauce is too thick, add some reserved pasta water.
Divide the pasta to the serving plates and evenly distribute the mussels, shrimp and scallops. Sprinkle with parsley and serve.
Inspiration: Napoli’s Cafe