Shellfish Linguini

This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh! There are so many great variations - every time I make this it is different and wonderful. Have fun and make it your own, you basically can't go wrong.

The classic presentation is over linguini, but I only had spaghetti on hand. As my mother always told us "Improvise!".

4 Tbsp butter plus 1 Tbsp olive oil

1 large leek, cleaned and diced

1 onion, diced

1 jalapeño pepper, seeded and sliced

1 link Andouille sausage, diced (or bacon or pancetta, or Italian sausage)

4 cloves garlic, minced

2 lb fresh mussels

8 littleneck clams

1/2 lb bay scallops, haved

1 cup dry white wine

1/2 lb shrimp, peeled and deveined

2 Tbsp sundried tomatoes, minced (or 2 plum tomatoes, halved and then quartered, or 1 pint grape tomatoes)

1/2 lb favorite pasta

1 Tbsp capers, drained

Palmful fresh parsley, minced

Get a medium pot of well-salted water to the boil for the pasta.

In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the skillet for about 8-10 minutes, stirring often. Add the garlic and cook another 2-3 minutes.

This is a good time to cook your pasta.

While the pasta cooks, add the mussels and clams to the skillet. Add the wine and cover the skillet. Allow the shellfish to open (about 3-5 minutes). When the mussels and clams have opened, add the shrimp, tomatoes and capers, and stir. Re-cover the skillet and cook/steam for another 2-3 minutes, just until the shrimp turn pink and are cooked through (be careful not to overcook!).

Drain and plate the pasta. Top with the shellfish and garnish with parsley. Serve with lemon.

Serves 3-4.

Cook’s Notes: I think multicolor tortellini is a great pasta to serve this fun dish with. But I’ve made this for many people (in DE, ME, CT and CA) with many pastas, and they are all fantastic. Grape tomatoes are also a great substitute for plum (diced) tomatoes.

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