Shellfish Linguine

• 4 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 1 c leeks, rinsed and chopped
• 2 large garlic cloves, finely chopped
• 1 c white wine
• 2 dozen mussels, out of shells
• 12 large shrimp, peeled and deveined with tail segment attached
• 12 sea scallops
• 1 lb linguine, cooked al dente, drained, and tossed with oil
• Salt
• ½ tsp crushed red pepper flakes
• 1 tbsp flat-leaf parsley, finely chopped, for serving
• 1 lemon, cut into quarters, for serving
• Crusty bread, for serving

In a large saucepan, combine 2 tbsp of butter with oil over medium heat. Add leeks and cook, covered, stirring occasionally, until tender but not browned, about 5 minutes. Stir in garlic and cook uncovered until fragrant, about 1 minute. Add wine and 1 ½ c water and bring to a boil over high heat.

Add mussels, shrimp and scallops to the saucepan and cook, covered, just until opaque, about 3 minutes. Transfer seafood to a bowl.

Add cooked linguine and remaining butter to saucepan and stir over low heat until butter melts into sauce, about 30 seconds. Season to taste with salt (it will be salty already) and the red pepper flakes. Divide linguine and sauce among 4 large soup bowls and top with seafood and any collected juices. Sprinkle with parsley, add lemon quarters and serve with bread.