Ingredients:

  • 1 pound (454g) dried linguine or spaghetti
  • 2 quarts (2 liters) water
  • 1 tablespoon (15ml) salt
  • 1 pound (454g) medium shrimp, peeled and deveined
  • 8 ounces (227g) sea scallops, patted dry
  • 1 pound (454g) mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 1/2 cup (120ml) dry white wine
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped fresh basil
  • 2 tablespoons (30ml) lemon juice, fresh
  • 4 tablespoons (57g) unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring 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.
  2. Scrub mussels, devein shrimp, and pat scallops dry.
  3. In a large sauté pan, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds).
  4. Add white wine to the pan and bring to a simmer, scraping up any browned bits from the bottom. Add mussels, cover, and steam until they open (about 5-7 minutes). Discard any mussels that do not open.
  5. Add shrimp and scallops to the pan. Cook until shrimp are pink and opaque and scallops are seared and cooked through, about 3-4 minutes.
  6. Stir in butter, lemon juice, parsley, and basil. Season with salt and pepper to taste.
  7. Add drained pasta to the pan with the seafood and sauce. Toss to combine, adding a little pasta water if needed to create a creamy sauce. Serve immediately.