Light Seafood Pasta in White Wine Sauce

Ingredients

• 12 ounces linguine or spaghetti
• 1 pound shrimp, peeled and deveined
• 1 pound clams, scr믭 and rinsed
• 1/2 pound scallops (optional)
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 3 tablespoons olive oil (extra virgin)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken broth or seafood stock
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Grated Parmesan cheese (optional)

Instructions

1. In a large pot of salted boiling water, cook the linguine according to the package instructions until al dente, typically about 8-10 minutes. Drain and reserve about 1 cup of the pasta water for later use.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant.
3. Increase the heat to medium-high, then add the shrimp, clams, and scallops to the skillet. Sauté for 3-4 minutes until the shrimp turn pink and the clams begin to open.
4. Pour in the white wine and allow it to simmer for about 2 minutes, scraping up any browned bits from the skillet.
5. Stir in the chicken broth and lemon juice, and let the mixture simmer for another 3-5 minutes.
6. Add the cooked pasta to the skillet, tossing to combine everything. If the sauce seems too thick, add a bit of the reserved pasta water.
7. Remove the skillet from the heat and stir in the chopped parsley and lemon zest. Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.