Mussels and Clams Over Linguini

Ingredients

  • 16 Ounce box fettuccini
  • Lemon wedges
  • 1 Pound peeled and de-veined shrimp
  • 1 Pound clams
  • 1 Pound mussels
  • 1 whole bay leaf (optional)
  • 1 tsp paprika
  • Crushed red pepper to taste
  • 1 tsp black pepper
  • Sprinkle cayenne pepper
  • 1 tsp sea salt
  • 1 cup vegetable broth
  • 1 cup dry white wine
  • 3 cloves garlic
  • 1 chopped shallot
  • 0.25 cup olive oil
  • 0.25 cup flat-leaf parsley

Directions

  1. Bring a big pot of water to boil and add fettuccini.
  2. Cook fettuccini according to package directions, then strain and set aside.
  3. Bring a skillet to medium heat.
  4. Add olive oil and chopped shallot.
  5. Saute until shallots soften, then add the garlic.
  6. Once the garlic has softened, add the white wine and vegetable broth.
  7. Add salt, cayenne, black pepper, crushed red pepper, paprika and bay leaf.
  8. Once the broth is nice and bubbly, add mussels, clams and shrimp.
  9. Boil about 8 minutes, or until the shells have opened.
  10. Add the fettuccini to the pot and toss well.
  11. Squeeze the lemon across the top and add a pinch of sea salt.
  12. Garnish with chopped parsley.

Image Credit: Haylie Duff