# What you need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded
→ Pasta
04 - 14 oz dried linguine
→ Sauce
05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and soft, about 2 minutes. Add red pepper flakes if using.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in the white wine, cover, and cook for 3–4 minutes until shells begin to open. Discard any that do not open.
05 - Add stock, bring to a simmer, and cook uncovered for 2–3 minutes. Return the shrimp to the pan.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and juice. Toss everything together over low heat until pasta is coated and seafood is heated through. Season with salt and pepper. Serve immediately, garnished with chopped parsley and lemon wedges.
