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Seafood Linguini



1lb mussels cleaned

1lb clams cleaned

1lb shrimp, peel and de-vein

Olive oil

4 garlic cloves, minced

3 cups cherry tomatoes cut in half

1 cup white wine

1/2 pound Linguini


Parsley, chopped


Place the mussels and clams in a bowl of cold salted water. Allow them to sit for 20 to 30 mins to expel the sand.

Peel and devein the shrimp.

In a large pan add 3 tablespoons of olive oil. When the oil is hot, add the mussels and clams. Place a tight-fitting lid on the pan and allow them to cook for 3 to 4 minutes. To check if mussels are done, they should all be opened. If not, cook for 1-2 minutes longer. Once they are opened, remove the seafood and juices from the pan and reserve in a bowl for later.

Note: Any mussels or clams that have not opened after cooking, should be discarded because they are not good.

In the same pan, heat 2 more tablespoons of olive oil over medium heat. When the oil is hot, add the shrimp and cook for about 3 minutes. Add the garlic and after 1 minute add the tomatoes and the wine. Season with salt and continue cooking for about 3 more minutes until the shrimp is opaque.

Meanwhile, cook the pasta in salted water. When the pasta is al dente remove it from the pot, reserving a cup of the starchy pasta water, and drain.

Add the pasta to the pan with shrimp and tomatoes. Add all the juice you saved from the mussels and clams. Add 1/2 cup of the pasta water.  Toss in the parsley and continue to cook for a couple of minutes until all the flavors have been incorporated. If it’s too dry, add the remainder of the pasta water. Remove from the heat, now add the mussels and clams. Now taste it! Does it need more salt?