Linguini with Clams, Mussels and Shrimp


Linguini with Clams, Mussels, and Shrimp

Servings 4 to 6


  • 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


  • 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!