Ingredients
- 1 pound mussels
- Water for soaking mussels
- ⅓ cup all-purpose flour
- 12 ounces whole wheat linguine noodles or spaghetti
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 8 ounces sea scallops, patted dry
- 8 ounces large shrimp, peeled, deveined, patted dry
- ½ teaspoon kosher salt
- 1 shallot, minced
- 4 cloves garlic, minced (about 4 teaspoons)
- ⅛ teaspoon red pepper flakes
- ½ cup dry white wine (or substitute with pasta water or broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ teaspoons Old Bay or similar seafood seasoning
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup chopped fresh parsley, plus additional for serving
Instructions
- Clean mussels: Soak mussels in a large bowl with cool water and flour for 30 minutes. Remove beards, scrub shells, and discard any that are not tightly closed.
- Cook pasta: Bring salted water to a boil and cook linguine to al dente. Reserve 1 cup pasta water, then drain.
- Sear scallops and shrimp: In a wide, deep skillet, heat 2 tablespoons butter and olive oil over medium heat. Sear scallops 1½ minutes per side and move to one side. Add shrimp, sprinkle with salt, cook until opaque about 2 minutes. Remove both to a plate.
- Make sauce: Add remaining 1 tablespoon butter, sauté shallot 3 minutes until softened. Add garlic and red pepper flakes, cook 1 minute until fragrant.
- Cook mussels: Stir in white wine, oregano, basil, and Old Bay. Add mussels, cover, and steam 5 minutes until mussels open. Discard unopened mussels.
- Combine pasta and seafood: Add pasta, lemon juice, scallops, shrimp, and parsley to skillet. Toss with reserved pasta water as needed to coat noodles evenly. Serve immediately with extra parsley.
Notes
- Swap mussels for clams or scallops for lobster.
- Use short pasta like penne, rotini, or bowtie for a different texture.
- Add cherry tomatoes or baby spinach for extra freshness.
- Increase red pepper flakes to ¼ teaspoon for more heat.
- Use fresh herbs instead of dried to intensify flavor.
- Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently with a splash of water or broth.
- Freezing not recommended; seafood texture degrades.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and steaming
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 140 mg
