Ingredients:
- 1 pound (450g) pasta (linguine, fettuccine, or spaghetti)
- 4 tablespoons (60ml) olive oil, extra virgin
- 8 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound (450g) mixed seafood (shrimp, scallops, mussels, clams), thawed if frozen
- 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
- 2 tablespoons (30ml) chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- In the large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant and lightly golden, being careful not to burn the garlic (about 1-2 minutes).
- Add seafood to the skillet and cook until just cooked through. Cooking times will vary depending on the seafood; shrimp should turn pink and opaque, scallops should be firm and opaque, mussels and clams should open. Remove the seafood from the skillet and set aside. Discard any mussels or clams that do not open.
- Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half (about 2-3 minutes).
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked pasta and seafood to the skillet and toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Divide pasta among plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately with lemon wedges, if desired.