Ingredients
- 12 ounces linguine or spaghetti
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup low-sodium seafood or chicken broth
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
Execution
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
Sauté the Garlic: While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant.
Build the Tomato Sauce: Add the crushed tomatoes, broth, oregano, 1/2 teaspoon kosher salt, and black pepper. Stir well and bring the sauce to a gentle simmer.
Simmer the Sauce: Reduce the heat to medium-low and let the tomato sauce cook for about 8–10 minutes, stirring occasionally, until slightly thickened and flavorful.
Add the Mussels: Add the mussels to the sauce and cover the skillet. Cook for about 4–5 minutes, or until the shells open. Discard any mussels that remain closed after cooking.
Cook the Shrimp: Add the shrimp to the skillet and stir gently into the sauce. Cook for about 2–3 minutes, until the shrimp turn pink and opaque.
Add Lemon and Pasta: Stir in the lemon juice and remaining 1/4 teaspoon kosher salt. Add the drained pasta to the skillet and toss until evenly coated in the sauce. If needed, add a small splash of reserved pasta water to loosen the sauce.
Finish with Parsley: Remove the skillet from the heat and stir in the chopped parsley. Toss gently so the seafood stays intact.
Serve: Divide the seafood pasta among serving bowls and spoon the tomato sauce and seafood over the top. Serve immediately with a simple green salad or crusty bread for a complete dinner.
Additional tips
- Clean mussels carefully before cooking and discard any with cracked shells or any that stay open when tapped before cooking.
- Add the seafood near the end of cooking so the shrimp stay tender and the mussels do not become tough.
- If mussels are unavailable, replace them with extra shrimp or firm white fish cut into bite-size pieces.
- Use reserved pasta water a little at a time to help the tomato sauce cling smoothly to the pasta.
