Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb bay scallops
  • 1/2 lb clams, scrubbed and debearded
  • 4 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp unsalted butter

Instructions:

  1. 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 1-2 minutes per side until golden and they reach an internal temperature of 145°F (63°C). Remove seafood to a plate and set aside.
  2. Add the clams to the same skillet and cook for 2-3 minutes until they begin to open and reach an internal temperature of 145°F (63°C), then remove them to the plate with the other seafood.
  3. In the same skillet, add another 2 tbsp olive oil. Sauté the diced onion for 3-4 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in the crushed tomatoes, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Lower heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
  5. Stir the lemon juice into the simmered sauce.
  6. While the sauce simmers, bring a large stockpot of water with 1 tbsp salt to a boil. Cook the linguine until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  7. Toss the drained pasta directly into the skillet with the sauce, adding the reserved pasta water and 2 tbsp unsalted butter. Fold in the seared seafood and chopped parsley, tossing gently for 1 minute until everything is glazed and hot.