Ingredients:

  • 12 ounces (340g) linguine or spaghetti
  • Salt (for pasta water)
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 small red chili, finely chopped (optional)
  • 1 cup (240ml) white wine (such as Pinot Grigio)
  • 1 cup (240ml) fish stock or vegetable stock
  • ½ cup (120ml) heavy cream
  • 8 ounces (225g) large shrimp, peeled and deveined
  • 8 ounces (225g) scallops, muscle removed
  • 8 ounces (225g) mussels, cleaned and debearded
  • 1 teaspoon (5g) fresh parsley, chopped (plus extra for garnish)
  • Freshly ground black pepper to taste
  • Zest of 1 lemon

Instructions:

  1. Boil water in a large pot and season with salt. Add linguine and cook until al dente; reserve 1 cup of pasta water, then drain.
  2. Heat olive oil in a large sauté pan over medium heat. Add minced garlic and chili; sauté until fragrant.
  3. Pour in the white wine and simmer until reduced by half. Stir in fish stock and heavy cream; bring to a gentle simmer.
  4. Add shrimp and scallops; cook for 2-3 minutes. Add mussels, cover, and cook until they open (about 3-5 minutes). Discard any that don't open.
  5. Toss in the cooked pasta, adding reserved pasta water as needed for consistency. Stir in parsley, lemon zest, and season with black pepper.
  6. Plate the pasta and garnish with additional parsley. Enjoy immediately!