Ingredients

For the pasta:

• 1 lb linguine or spaghetti

• Salt for pasta water

For the seafood:

• ½ lb large shrimp, peeled and deveined

• ½ lb sea scallops, side muscles removed

• ½ lb mussels, scrubbed and debearded

• ½ lb clams, scrubbed

• Salt and pepper for seasoning

For the sauce:

• 4 tbsp olive oil, divided

• 4 tbsp butter, divided

• 1 medium onion, finely chopped

• 6 cloves garlic, minced

• ¼ tsp red pepper flakes (optional)

• ¾ cup dry white wine

• 1 can (28 oz) San Marzano tomatoes, pureed OR 1 cup heavy cream for cream sauce variation

• ½ cup Parmesan cheese, grated (for cream version)

• ¼ cup fresh parsley, chopped

• Lemon wedges for serving

Instructions

Prepare the pasta:

1. Cook pasta in a large pot of well-salted boiling water according to package directions until al dente.

2. Reserve 1 cup pasta water before draining.

Cook the seafood:
3. Season shrimp and scallops with salt and pepper.
4. Heat 2 tbsp olive oil in a large skillet over high heat. Sear scallops for 1-2 minutes per side until golden brown.
5. Remove scallops, then add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.

Make the sauce:
6. Reduce heat to medium and add 2 tbsp butter. Sauté onion for 4-5 minutes until softened.
7. Add garlic and red pepper flakes, cook 1 minute until fragrant.

For tomato-based sauce:
8. Add pureed tomatoes, season with salt and pepper. Simmer 15-20 minutes until slightly thickened.
9. Add wine and cook until alcohol evaporates, about 3-4 minutes.

For cream-based sauce:
8. Add wine and simmer until reduced by half.
9. Stir in cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted.