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Seafood Linguine
Easy, fast, delicious Italian classic.
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Ingredients
1 package linguine
3/4 lb large shrimp, peeled and deveined
1/2 lb Bay scallops
6-8 mussels
6-8 littleneck clams
1 onion
1 red pepper
1 small zucchini
5 cloves garlic
1 lemon
1 1/2 cups white wine
1/2 tsp chili flakes
Olive oil
Butter
Salt and pepper
Grated parmigiano cheese
Fresh Italian parsley
Instructions
Begin to bring a large pot of salted water to a boil.
Heat a heavy skillet under medium-high heat.
Slice zucchini and sprinkle with salt and pepper.
Add some oil and butter to the skillet and Sautee the zucchini for 2 minutes on each side, or until lightly browned. Remove from oil and set aside in a large bowl.
Sautee scallops for 2 minutes, turning after 1 minute, and remove into the large bowl.
Sautee shrimp for 3 minutes, turning after 1.5 minutes, and remove into the large bowl.
Reduce heat to medium low. Slice the red pepper and julienne the onion and add to the skillet. You may need to add more oil and butter.
When pot of water is boiling, add linguine and stir to avoid it sticking together.
Sautee onion and red pepper for a few minutes until starting to soften. Mince the garlic during this time.
Add the garlic and chili flakes to the skillet and sautee for a couple of minutes. Rinse the mussels and clams in cold water during this time.
Grate zest of lemon into the skillet, then add the white wine. Increase hest to medium-high. Add the mussels and clams and stir.
Squeeze half the lemon juice into the bowl of zucchini, scallops and shrimp.
Reduce the pan sauce for several minutes, stirring to ensure shellfish are cooking in liquid. The shells should open after 5-6 minutes.
When the linguine is *al dente*, drain it into a large metal colander.
Scrape the contents of the large bowl into the skillet and stir together, cooking for 1 minute.
Shake the linguine to loosen it and pour it into the large bowl. Add the contents of the skillet and stir to combine. Sprinkle with fresh parsley and serve with parmigiano.
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