Ingredients:

  • 1 pound (450g) spaghetti (or linguine)
  • 4 tablespoons (60ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) fish stock
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) sea scallops, patted dry
  • 1 pound (450g) clams, scrubbed
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
  3. Pour in white wine and fish stock. Bring to a simmer and cook until reduced slightly, about 5 minutes.
  4. Add clams to the pan, cover, and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
  5. Add shrimp and scallops to the pan. Cook until shrimp are pink and opaque and scallops are cooked through but still tender, about 3-5 minutes, depending on size.
  6. Add cooked pasta to the skillet with the seafood sauce. Toss to combine, adding reserved pasta water as needed to create a light, emulsified sauce.
  7. Stir in fresh parsley and butter. Season with salt and pepper to taste.
  8. Serve immediately, garnished with fresh parsley and lemon wedges.