Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • ½ lb shrimp, peeled and deveined
  • ½ lb sea scallops, patted dry
  • ½ lb mussels or clams, scrubbed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ cup white grape juice
  • 1 tbsp fresh lemon juice
  • ½ tsp red pepper flakes
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of water and 1 tbsp salt to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions for a firm al dente texture.
  2. Reserve 1 cup of the cloudy pasta water before draining the pasta through a colander.
  3. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp and scallops in a single layer; sear for about 2 minutes per side until golden-brown and they reach an internal temperature of 145°F (63°C). Transfer the seafood to a plate and set aside.
  4. In the same skillet, add the mussels or clams and cook until they just open and reach an internal temperature of 145°F (63°C), then remove them to the plate with the other seafood.
  5. Lower the heat to medium and add the remaining 3 tbsp olive oil. Sauté the sliced garlic and red pepper flakes for 1 minute until the garlic is fragrant and translucent, ensuring it does not brown.
  6. Deglaze the pan with the white grape juice and lemon juice, scraping up the browned bits from the seafood. Let the liquid reduce by half.
  7. Toss the drained pasta into the skillet. Pour in ½ cup of the reserved pasta water. Toss vigorously over medium heat for 2 minutes until the liquid transforms into a glossy, velvety glaze that coats the strands.
  8. Fold the seared seafood and chopped parsley back into the pan just until warmed through.