mussel and scallop linguine

mussel and scallop linguine

my own twist on food network magazine recipe

we went to the beach and brought back a lot of fresh seafood and this seemed like the perfect dish to incorporate some of them!  you can of course use clams, shrimp or any other type of seafood you have!


12 ounces linguine

20 fresh mussels

15/20 small scallops

3 tbsp olive oil

4 cloves garlic, finely diced

1 cup dry white wine

1/2 can sweet corn, drained

1/2 can peas, drained

1/2 tsp red pepper flakes

3 tbsp butter

2 tbsp lemon juice

1/4 cup chopped parsley

salt & pepper

bring a large pot of salted water to a boil, add pasta and cook following the label directions.  reserve one cup of the pasta water for later and drain the rest.  set pasta aside.  heat olive oil in a large pot.  add garlic and cook until golden brown for about 3 minutes.  add mussels, scallops, wine, corn, peas, red pepper, salt and pepper.  cover and increase the heat to high and cook until the mussels open.  it will take about 7 minutes.


add butter, lemon juice, and pasta to the pot with the mussels and scallops.  add the reserved pasta water to loosen the sauce if it is too thick.  if it is a good consistency, you can discard pasta water.  stir in parsley and season with more salt and pepper.  when serving, drizzle with olive oil.



  1. abbiosbiston

    Mouth. literally. watering.

  2. Wow! That looks fantastic!

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