Ingredients:

  • 1 pound (450g) linguine pasta
  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) mussels, scrubbed and debearded
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 lemon, cut in half
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (same as above)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Scrub mussels thoroughly under cold running water. Debeard them (pull off the stringy beard attached to the shell). Discard any mussels that are already open and don't close when tapped.
  2. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant but not browned.
  4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, about 2-3 minutes.
  5. Add the chicken broth to the pan. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.
  6. Add the mussels to the skillet, cover, and cook for 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
  7. Stir in the heavy cream (if using) and butter into the sauce in the pan. Season with salt and pepper to taste.
  8. Add the cooked linguine and shrimp to the skillet with the mussels and sauce. Toss to coat, adding a little reserved pasta water if needed to achieve desired consistency. Stir in the chopped parsley.
  9. Squeeze fresh lemon juice over the pasta and serve immediately.