Ingredients:
- 1 pound (450g) linguine pasta
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup (120ml) dry white wine
- 1 (14.5 ounce) can (400g) diced tomatoes, undrained
- 1/2 cup (120ml) clam juice
- 1/4 cup (60ml) chopped fresh parsley, plus more for garnish
- 8 ounces (225g) peeled and deveined shrimp
- 8 ounces (225g) mussels, scrubbed and debearded
- 8 ounces (225g) calamari tubes, cleaned and sliced into rings
- 4 ounces (110g) scallops, patted dry (optional)
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Instructions:
- Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Pour in white wine and scrape up any browned bits from the bottom of the pan. Allow wine to reduce slightly, about 2 minutes. Add diced tomatoes and clam juice. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add mussels to the sauce, cover, and cook until they begin to open (about 3-5 minutes). Add shrimp, calamari, and scallops (if using). Cook until shrimp is pink and opaque, calamari is tender, and scallops are cooked through (another 3-5 minutes). Discard any mussels that do not open.
- Add cooked linguine to the skillet with the seafood sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley and lemon wedges.