We’ve got the perfect summer meal and it’s for seafood lovers and pasta aficionados. Chock full of delicious clams, mussels, scallops, and fresh tomatoes, you’ll feel like you’re dining at the beach. This recipe is perfect for summer company as it serves a small crowd (8-10 people). The sauce is so light and the fresh tomatoes give it a little sweetness to balance out the slight saltiness from the seafood. The parsley adds freshness and provides the perfect color to finish off the dish. You might consider making this with 2 people as there’s a few different components to the recipe. You can divvy up the steps between the both of you and you’ll have more fun too because cooking with a friend is always more entertaining.

Some suggestions before you begin:

1. If you’re unsure about cooking seafood, watch some Youtube clips or ask the fishmonger when you buy the fish.
2. To know if the scallops are cooked thoroughly, they should be white and not opaque. (slice one in half to be certain they are cooked)
3. Discard any clams/mussels with cracked shells when still raw.
4. Discard any clams/mussels that didn’t open after being cooked.
5. Set up what you will need and all your ingredients before you start cooking – it will make for an easier process.

Ingredients

• 1 pint clam juice
• 2 lbs Campari tomatoes (quartered)
• 1/3 cup pinot grigio white wine
• 3 large cloves garlic (minced)
• 2 tablespoons butter (divide into 1 tbsp each)
• 1 bunch parsley (reserve some for garnish)
• 1 lb – 1 1/4 lbs (approx. 12-15 scallops)
• 1 lbs littleneck clams
• 2 lbs mussels
• 1 lbs – 1 1/2 lbs linguine (Rummo)

Method of Preparation

1. Boil water for linguine (approx. 6 quarts)
2. How to make the sauce —
   • Place into a large and deep sauce pan the clam juice, quartered tomatoes, pinot grigio, minced garlic, butter, and fresh chopped parsley (reserve some of the bunch for garnish)
   • Simmer on low until tomatoes break down (approx. 10 minutes)
   • Sauce can be blended to smooth if you prefer or you can leave it as is – slightly chunky
   • Turn off heat and let sauce rest
3. How to make the scallops —
   • In a different pan, place 1 tablespoon butter and set to medium-high heat. Place scallops in pan using tongs being careful of any splatter. [TIP: you may wish to use a mesh splatter guard)
   • Cook scallops for 4-5 minutes on each side. Then, remove from pan to a plate.
4. Prepare the clams and mussels to be cooked – scrub clean, debeard, and discard any ones with cracked shells.
5. Start to cook the linguine in the boiling water (Step 1) (11-12 minutes)
6. Add prepared clams into the tomato sauce (Step 2) and cook for 5 minutes and THEN add mussels and cook for an additional few minutes OR until ALL shells open. Cover with glass lid so you can see inside as they open. [Remove and discard any clams and mussels that don’t open.]
7. Remove the cooked pasta from the pot, reserving 1/2 cup of starchy water if needed, and place into a large, deep serving bowl.
8. Pour the sauce, mussels, and clams over the hot linguine and add in previously cooked scallops. Garnish with parsley and serve.
9. Serves: 8-10 people