Seafood Medley with Linguine


  • 1 lb wheat free linguine pasta
  • 1 lb mussels or clams
  • 1/2 lb shrimp
  • 1/2 lb scallops
  • 2 Tbsp butter
  • 1/2 c. onions, chopped
  • 5 cloves garlic, minced
  • 1 c. white wine
  • 1/2 chicken broth
  • 1/2 c. parsley, chopped
  • 2-3 green onions, chopped
  • 1 bay leaf
  • fresh asiago or parmesan
  • baguette, optional


1.  Prepare pasta according to package directions.  Drain and rinse well with boiling water.

2.  Melt the 2 tbsp butter in a large cast iron pan. Add the chopped onions and saute the onions for 1 minute.  Add garlic and saute for another minute stirring frequently.  Add wine and simmer for 1 minute. Then add chicken broth, parsley, green onions, bay leaf and bring to a boil. Let simmer for about a minute.

3.  Meanwhile, rinse mussels or clams gently and drain.  Then add to sauce in pan along with prawns and scallops.  Cover and cook until the mussels or clams open.  Discard any mussels or clams that don’t open.

4.  Serve the seafood medley and sauce over pasta along with parmesan and enjoy!  Dip baguette, if using, in the sauce.

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