Name: Linguini with Clams, Mussels, and Shrimp
Ingredients: 1 pound littleneck clams, (cleaned); 1 pound mussels, (cleaned); 1 pound large shrimp, (peeled and deveined); ¼ cup extra-virgin olive oil, (plus more if needed); 4 cloves garlic, (thinly sliced); ¼ teaspoon crushed red pepper flakes; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup dry sherry wine ((Tio Pepe is my favorite)); 3 tablespoons butter; ½ fresh lemon, (zested and juiced); 12 ounces linguine

Linguini with Clams, Mussels and Shrimp

Linguini with Clams, Mussels, and Shrimp

Servings 4 to 6

Ingredients

1 pound littleneck clams, cleaned
1 pound mussels, cleaned
1 pound large shrimp, peeled and deveined
¼ cup extra-virgin olive oil, plus more if needed
4 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup dry sherry wine (Tio Pepe is my favorite)
3 tablespoons butter
½ fresh lemon, zested and juiced
12 ounces linguine

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain pasta in a colander and save ½ cup of pasta water.
Meanwhile, in a large skillet, heat ¼ cup olive oil over medium-high heat. Add shallots and sauté 3-4 minutes, until soft and translucent. Add the garlic and cook for 20-30 seconds. Season with red pepper flakes, salt + pepper. Add clams, mussels, shrimp, sherry, and lemon zest; cover and cook for 5 minutes (shaking the pan a few times during cooking).
Throw away any unopened clams or mussels. Add 3 tablespoons of butter and lemon juice. Add pasta water to thin out the sauce (if desired). Finish with a sprinkle of sea salt and serve immediately over cooked pasta. Enjoy!