Linguine with Clams, Shrimp, and Scallops
- 1 lemon
- 12 ounces linguine pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 1/4 cup bottled clam juice
- 1 teaspoon coarse kosher salt, or more to taste
- 1/2 cup Chardonnay, or other dry white wine, divided
- 1 pound clams, scrubbed
- 1/2 pound sea scallops (8 to 12)
- 1/2 pound large, raw, peeled shrimp, preferably tail on
- 4 tablespoons (1/2 stick) unsalted butter, cut into 3 or 4 pieces
- 2 tablespoons chopped fresh basil
- Zest the lemon. Juice the lemon to yield 1 tablespoon of juice. Set the zest and juice aside.
- In a large pot of boiling, well-salted water (1 tablespoon of coarse kosher salt per quart), cook the pasta according to package directions.
- Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook, stirring occasionally, for 30 seconds. Add the tomato paste and cook, stirring, for 30 seconds. Stir in the lemon juice, clam juice, salt, and 1/4 cup of the wine and bring to a boil.
- Stir in the clams, scallops, and shrimp and return to a boil. Reduce to a simmer, cover, and cook until the clams are open and the scallops and shrimp are cooked through, 4 to 6 minutes (discard any clams that don’t open).
- Drain the pasta and transfer it to a serving bowl or to individual bowls. Use a slotted spoon to arrange the seafood on top. Add the butter, lemon zest, and remaining 1/4 cup of wine to the sauce in the skillet, stirring until the butter melts. Add more salt to taste.
- Spoon the sauce over the seafood and pasta, sprinkle the basil on top, and serve.Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com