Ingredients:

  • 1 lb linguine
  • 2 tbsp sea salt
  • 0.5 lb large shrimp, peeled and deveined
  • 0.5 lb sea scallops, side-muscle removed
  • 0.5 lb fresh mussels, scrubbed and de-bearded
  • 0.25 tsp red pepper flakes
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, thinly slivered
  • 0.5 cup dry white wine
  • 0.5 cup heavy cream
  • 0.5 cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 0.5 unit lemon, zested

Instructions:

  1. Bring a large pot of water to a boil with 2 tablespoons of sea salt. Wait for a rolling boil before adding 1 lb linguine.
  2. Pat 0.5 lb shrimp and 0.5 lb scallops completely dry with paper towels. Moisture is the enemy of a good sear.
  3. Heat 1 tbsp olive oil in a large skillet over medium high heat. Sear scallops 2 minutes per side until a golden crust forms, then remove and set aside.
  4. In the same pan, add the shrimp and cook for 1 minute per side until just pink and opaque, then remove and set aside with the scallops.
  5. Lower heat to medium. Add 2 tbsp butter, remaining oil, and 6 cloves slivered garlic. Sauté 1 minute until fragrant but not browned.
  6. Pour in 0.5 cup white wine and 0.25 tsp red pepper flakes. Add 0.5 lb mussels, cover the pan, and steam for 3-5 minutes until all shells have popped open.
  7. Remove the lid and stir in 0.5 cup heavy cream. Simmer for 2 minutes until the sauce slightly thickens.
  8. Add the cooked linguine and 1/4 cup of the starchy pasta water to the skillet. Toss vigorously for 1 minute.
  9. Return the shrimp and scallops to the pan. Add the remaining 2 tbsp butter, 1 tbsp lemon juice, and 0.5 unit lemon zest.
  10. Fold in 0.5 cup fresh parsley and serve immediately while the sauce is hot and velvety.