Linguine and Shellfish

Linguine and Shellfish

Moodygurl

"This meal isn't fat free, but it is a recipe that I serve at least once per month anyhow. :D. It's a great dish on its own, but I normally serve it up with some fresh Italian bread and basil-flavored olive oil for dipping. Wicked yummy pasta, people!! Serve this with a bowl of freshly grated Parmesan cheese on the side, so that people can decide how much they feel like using."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 567 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 55.9 g
  • 112%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a heavy skillet over medium heat, and cook and stir the Spanish onion and garlic until the onion is translucent, about 5 minutes.
  2. While onions and garlic are cooking, bring a pot of salted water to a boil, and drizzle in 1 teaspoon of olive oil.
  3. In the skillet, stir in remaining 3 tablespoons of olive oil and 1 more teaspoon of butter. Allow butter to melt, then stir in the clam juice, mussels, red pepper flakes, 2 tablespoons of chopped flat-leaf parsley, basil, salt, and black pepper. Bring the mixture to a simmer and cook just until the mussel shells begin to open, about 3 minutes.
  4. Stir the fresh linguine pasta into the boiling water and cook, stirring occasionally, until the pasta is tender, about 5 minutes.
  5. Drain the linguine and transfer to a large serving platter; keep the linguine warm.
  6. Stir the shrimp and clams into the sauce, and cook until the shrimp turn pink and the clam meat is slightly opaque, about 5 minutes. Drizzle lemon juice over the top of the sauce and stir to combine.
  7. Mix in the lobster meat and allow to cook just until heated, about 1 minute (do not overcook). Adjust salt and black pepper, if desired.
  8. Spoon the sauce and shellfish over the platter of cooked linguine, arranging the mussels in their shells, several shrimp, and lemon wedges decoratively around the edge of the platter. Top the sauce with shaved Parmesan cheese curls in the center of the sauce, and place 1 sprig of parsley in the center for garnish.

Footnotes

  • Cook's Notes
  • There is a big difference between a gas stove and an electric stove, so cooking times will vary.
  • Do not overcook the shrimp! We want our shrimp to be juicy. Make sure that you taste your sauce!! If it tastes awesome as is, you're good. If it needs more salt or pepper, just add it. It's really simple :).

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

i thought this dish was delicuous! although i added 1/2 lb of mussels instead of 1/4 adn it stil was great ! i now make it as often as i can thanks

Great pasta recipe. I used fish stock in place of the clam juice because I had it in the freezer. I will be making this again.

I had left over lobster and mussels (cooked) and was looking for something to do with them. I decided to try this, minus the shrimp. It was delicious.

Other stories that may interest you