Ingredients:

  • 1 lb large shrimp (16/20 count), peeled and deveined
  • 2 small lobster tails, meat removed and chopped into 1-inch chunks
  • 1 lb Manila clams or PEI mussels, scrubbed and de-bearded
  • 1 lb linguine pasta
  • 28 oz crushed San Marzano tomatoes
  • 6 cloves garlic, thinly sliced
  • 1.5 tablespoons dried red pepper flakes
  • 0.5 cup dry white wine
  • 3 tablespoons extra virgin olive oil
  • 0.5 cup fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano

Instructions:

  1. Bring a large pot of salted water to a boil. Set a 12-inch heavy-bottom skillet over medium-high heat with 2 tablespoons of olive oil.
  2. Pat shrimp and lobster chunks completely dry. Sear the seafood in the skillet for 1-2 minutes until just opaque and a fond develops. Remove seafood from the pan and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet. Sauté the sliced garlic and red pepper flakes for 1 minute until fragrant but not browned.
  4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
  5. Stir in the crushed tomatoes and oregano. Bring to a simmer. Add the clams or mussels, cover the skillet, and cook for 5 minutes or until the shells have opened. Discard any that remain closed.
  6. Meanwhile, cook the linguine until 2 minutes before al dente. Reserve 1/2 cup of starchy pasta water.
  7. Transfer the pasta directly into the sauce. Add a splash of pasta water and toss. Return the seared shrimp and lobster to the pan and cook for 60 seconds to finish the pasta and warm the proteins.
  8. Garnish with fresh parsley and serve immediately.