Seafood Linguini

Briny, garlicky, and packed with tender shellfish — a simple pasta that tastes like summer by the sea.

Ingredients

• 1 lb mussels, cleaned

• 1 lb clams, cleaned

• 1 lb shrimp, peeled and deveined

• Olive oil

• 4 garlic cloves, minced

• 3 cups cherry tomatoes, halved

• 1 cup white wine

• ½ lb linguini

• Salt, to taste

• Chopped parsley, for garnish

Instructions

1. Soak the Shellfish
   Place the mussels and clams in a bowl of cold salted water and let them sit for 20–30 minutes to release any sand.

2. Cook the Mussels and Clams
   Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the mussels and clams, cover tightly, and cook for 3–4 minutes until they open. Remove them from the pan and set aside in a bowl with their cooking juices. Discard any that do not open.

3. Sauté the Shrimp
   In the same pan, heat 2 more tablespoons of olive oil over medium heat. Add the shrimp and cook for about 3 minutes. Add the garlic, cook for 1 minute, then add the cherry tomatoes and white wine. Season with salt and cook for 3 more minutes, or until the shrimp are opaque.

4. Cook the Pasta
   Meanwhile, cook the linguini in a large pot of salted water until al dente. Reserve 1 cup of the pasta water before draining.

5. Bring It Together
   Add the pasta to the pan with the shrimp and tomatoes. Pour in the reserved mussel and clam juices and ½ cup of the pasta water. Add chopped parsley and cook for 2 more minutes, stirring gently. If the mixture looks dry, add more pasta water as needed.

6. Finish and Serve
   Remove from heat and fold in the mussels and clams. Taste and adjust salt if needed. Serve hot, with extra parsley if desired.