Seafood Medley Linguine

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Ripe tomatoes

2 cups, diced

Dry white wine

1/2 cup

Fresh clams

1 pound, scrubbed

Scallops

1 pound

Large shrimp

1 pound, peeled and deveined

Red pepper flakes

1 teaspoon

Garlic

4 cloves, minced

Olive oil

3 tablespoons

Linguine

12 ounces

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Carefully add the shrimp, scallops, and clams to the skillet. Cook for about 5 minutes, or until the shrimp are pink and the clams have opened. Discard any clams that do not open.
4. Pour in the white wine and bring to a simmer. Allow the wine to reduce by half, about 5 minutes.
5. Stir in the diced tomatoes and cook until they soften, about 5 minutes.
6. Add the cooked linguine to the skillet, tossing to combine. If needed, add a bit of the reserved pasta water to help the sauce adhere to the pasta. Cook for an additional 2-3 minutes until heated through.
7. Season with salt and pepper to taste, and garnish with the chopped parsley before serving.