Seafood Linguini
20 MIN
25 MIN

Seafood Linguini


  • 3/4 lb (375 g) linguini
  • 1/2 lb (225 g) raw shrimp, shelled, deveined and tails removed
  • 1/2 lb (225 g) medium-sized scallops
  • 3 tablespoons (45 ml) olive oil
  • 1/4 cup (60 ml) finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) flour
  • 1 teaspoon (5 ml) paprika
  • 1 cup (250 ml) clam juice
  • 3/4 cup (180 ml) milk
  • 1 lb (454 g) fresh mussels
  • 1/2 lb (225 g) firm-fleshed fish fillets (tilapia, salmon, mahi-mahi, etc.), cubed
  • 2 tablespoons (30 ml) chopped fresh chives
  • Salt and pepper


  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
  2. In a large non-stick sauté pan or Dutch oven over high heat, sear the shrimp and scallops for about 1 minute in 30 ml (2 tablespoons) oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pan over medium heat, soften the shallot and garlic in the remaining oil. Season with salt and pepper. Sprinkle with the flour and paprika and continue cooking for 1 minute. Slowly whisk in the clam juice and milk. Bring to a boil, stirring constantly, and simmer gently for 1 minute. Add the mussels. Cover and simmer for 3 minutes. Add the pasta, shrimp, scallops and fish and toss well. Cover and continue cooking until the fish and seafood are cooked, 3 to 5 minutes. Adjust the seasoning. Discard any mussels that did not open during cooking.
  4. Sprinkle each serving with chives.