Lemon Linguini With Mussels and Wild Bay Scallops

Light, lemony, and a little spicy; this seafood pasta is the perfect way to highlight freshly caught ingredients. The flavors are simple and classic, best enjoyed with a couple of bottles of white wine and some friends for company.

What You’ll Need:
One small onion
Two cloves of garlic
Two lbs. mussels
One lb. wild bay scallops
Two lemons
Salt, pepper, red pepper flakes

Mince one small onion and two cloves of garlic.

Put a pot of water on to boil.

In a separate, large pot (preferably a dutch oven, or another pot with a top) heat olive oil over low heat, and cook onions and garlic. Season with salt, pepper, and a dash of red pepper flakes.

Add mussels and scallops. Cover with top and cook until mussels open, about five minutes. Turn off heat.

As your seafood cooks, put pasta in boiling water. Cook until pasta is al dente, about seven or eight minutes.

Strain your pasta. Add a tablespoon of olive oil, and the zest and juice of one lemon. Add a handful of grated parmesan cheese and some fresh ground pepper.

Portion pasta into bowls and top with mussels and scallops, as well as a spoonful of broth from the seafood pot.

Top with more grated parmesan, chopped parsley, and garnish with lemon wedges.