TGIF!! It’s been a long week. Between Bella’s birthday and school starting back up, we are beat! Summer is coming to an end, and the craziness of homework and activities resumes. Luckily, I like cooking enough so that no matter how busy things get, I’ll always find the time for it…
This dish was delicious! It’s a great light summer pasta meal, but really, it’s wonderful any time of the year. I used three types of seafood, but even one would be nice. Pair it with some garlic bread and a big salad, and you’ve got something pretty impressive 🙂
Linguine with Seafood
adapted from Food Network
1 pound linguine
1/3 cup extra virgin olive oil
salt and pepper
8 sea scallops
10 shrimp, cleaned
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper
3/4 cup dry white wine
2 tablespoons water
12 cherrystone clams
Cook linguine according to package directions, minus one minute so it is al dente.
While pasta is cooking, heat a saute or grill pan. Add a little oil, then place scallops in pan. Season with salt and pepper.
In a dutch oven over medium heat, add 1/3 cup oil and crushed red pepper, followed by garlic. Cook for a few minutes, then add wine and water and turn up heat. Add clams and shake pan periodically.
While clams are cooking, turn scallops over and let cook for 1-2 minutes before adding shrimp. When all the clams open, add scallops and shrimp to them. Stir carefully until combined, then add pasta, followed by parsley. Season with salt and pepper to taste.
Turn off heat and squeeze lemon on top. Plate and add a little more parsley to each dish. Serve immediately.