👨‍🍳 作り方

1. 1

   Cook linguine in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

   💡 プロのコツ: Cook pasta al dente to ensure it doesn't become mushy.
2. 2

   While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.

3. 3

   Add the shrimp and scallops to the skillet and cook for 2-3 minutes until they begin to turn pink. Remove them from the skillet and set aside.

4. 4

   Add the mussels and clams to the skillet. Pour in the white wine, cover, and steam for about 5-7 minutes, or until the shells have opened. Discard any mussels or clams that do not open.

5. 5

   Stir in the diced tomatoes, lemon zest, and lemon juice. Cook for 2 minutes until heated through.

6. 6

   Return the cooked shrimp and scallops to the skillet. Add the drained linguine, chopped parsley, salt, and pepper. Toss everything together gently to combine.

   💡 プロのコツ: Add a splash of the reserved pasta water if the sauce seems too dry.
7. 7

   Continue to toss for another 1-2 minutes until the pasta is well coated and heated through.

8. 8

   Serve immediately, garnished with extra parsley if desired.

   💡 プロのコツ: This dish is best enjoyed fresh.