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Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 0.5 lb bay scallops
- 1 can (10 oz) whole baby clams, drained with juice reserved
- 4 cloves garlic
- 0.5 cup dry white wine (or chicken broth)
- 1 can (14.5 oz) diced tomatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh flat-leaf parsley
- 1 lemon
- 1 tablespoon kosher salt (for pasta water)
Before you start
Equipment You'll Need
- Large pot (for boiling pasta)
- Large skillet or sauté pan (12-inch recommended)
- Colander or strainer
- Wooden spoon or silicone spatula
- Ladle or heatproof measuring cup (for reserving pasta water)
- Chef's knife and cutting board
- Measuring cups and spoons
- Tongs or pasta fork
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not overcook the shrimp — they are done as soon as they turn pink and form a C shape. Overcooked shrimp curl into a tight O shape and become rubbery.
- Patting the seafood dry before cooking helps it sear rather than steam, giving better texture and flavor.
- Do not let the garlic brown or burn — burnt garlic will make the entire dish taste bitter. Keep the heat at medium and stir constantly.
- Use a dry white wine you would actually drink, such as Pinot Grigio or Sauvignon Blanc. Avoid cooking wines labeled as such, as they contain added salt.
- The starchy pasta water is a beginner's secret weapon — it helps the sauce cling to the pasta and brings the whole dish together.
- If you are sensitive to shellfish, you can substitute the clams with additional shrimp or scallops.
Instructions
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Bring a large pot of water to a boil over high heat. Add 1 tablespoon of kosher salt to the water.
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While the water heats, mince the 4 garlic cloves, chop the parsley, and cut the lemon in half. Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper.
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Cook the linguine in the boiling salted water according to package directions until al dente (usually 9 to 11 minutes). Before draining, scoop out and save 0.5 cup of the starchy pasta water. Drain the pasta and set aside.
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While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook, stirring constantly, for about 1 minute until fragrant but not browned.
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Pour in the white wine and the reserved clam juice. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
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Add the diced tomatoes (with their juices) to the skillet and stir to combine. Let the sauce simmer for 5 minutes over medium heat.
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Add the scallops to the skillet and cook for 2 minutes, stirring gently. Add the shrimp and cook for another 2 to 3 minutes, until the shrimp are pink and curled and the scallops are opaque. Do not overcook the seafood.
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Stir in the drained canned clams and the butter. Cook for 1 minute until the butter melts and the clams are warmed through.
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Add the drained linguine to the skillet and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water a little at a time until the sauce coats the pasta nicely.
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Remove the skillet from heat. Squeeze the juice of half the lemon over the pasta and sprinkle with the chopped parsley. Toss once more and taste for seasoning, adding more salt or pepper if needed.
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Serve immediately in warm bowls with the remaining lemon half cut into wedges on the side.
Chef's notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or broth to loosen the sauce.
This dish is best served immediately, as pasta continues to absorb sauce as it sits.
For a richer sauce, stir in an extra tablespoon of butter at the end before serving.
Fresh clams can be used in place of canned — use about 1 pound of littleneck clams, scrubbed, and add them to the sauce in step 6, covering the pan until they open (discard any that do not open).
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