- 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 clams, scrubbed and rinsed
- 12 large shrimp, peeled and deveined with tail segment attached
- 12 sea scallops
- 1 lb linguine, cooked al dente, drained, and tossed with oil
- 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 clams and cover. Cook, occasionally shaking pan, until clams open, 4-6 minutes. Using slotted spoon, transfer clams to large bowl and cover to keep warm. (If clams gape, they are fine, but discard any tightly closed clams.) Add shrimp and scallops to the saucepan and cook, covered, just until opaque, about 3 minutes. Transfer seafood to bowl with clams.
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.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.