I am so happy to share this recipe for a seafood pasta dish that tastes like it came from a fine dining restaurant. This pasta dish is rich and savory with seafood in every bite (not just in the pieces of shellfish). I made a sauce with clam juice and minced anchovies, which fortified the juices shed by the shellfish. Cooking the seafood in a careful sequence—adding hardier mussels first and then adding the shrimp in the final few minutes of cooking—ensured that every piece was plump and tender. I parboiled the linguine and then finished cooking it directly in the sauce so the noodles soak up flavor while shedding starches that thickened the sauce. Fresh cherry tomatoes, lots of garlic, fresh herbs, and lemon made for a bright, and complex-tasting sauce.
1/4 cup olive oil (I like California Olive Ranch EVOO)
4 garlic cloves, minced
A few shakes of red pepper flakes
.5 pound mussels, scrubbed and debearded
.5 pounds cherry tomatoes, half of the tomatoes cut in half, remaining tomatoes left whole
3 ounces clam juice (I like Bar Harbor)
1/3 cup white wine