seafood pasta

Ingredients

• 1 pound linguine pasta
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1/2 pound calamari, cleaned and cut into rings
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup lemon juice
• 2 tablespoons lemon zest
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté for 1 minute, until fragrant.
4. Add shrimp, mussels, and calamari to the skillet. Cook for 3-5 minutes, or until shrimp is pink and mussels have opened.
5. Discard any mussels that do not open.
6. Pour in white wine and clam juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly reduced.
7. Stir in lemon juice and lemon zest.
8. Add drained pasta to the skillet. Toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
9. Season with salt and black pepper to taste.
10. Stir in chopped fresh parsley.
11. Serve immediately.

Notes

• For best results, use fresh seafood.
• To ensure mussels open, add a splash of white wine and cover the skillet for 5-10 minutes.
• Serve with crusty bread for soaking up the delicious sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.