1 lb. linguine pasta, cooked al dente
1 tablespoon minced garlic
¼ cup extra virgin olive oil
1 lb. mussels, cleaned (all tightly shut)
8 oz. shrimp, peeled and de-veined
8 oz. scallops
1 cup white wine
1 ½ cups clam juice
1 teaspoon fresh lemon juice
½ cup Panko breadcrumbs
4 tablespoons butter, unsalted (optional)
½ cup diced tomatoes
2 tablespoons sliced scallions
Rinse the mussels in cold water to remove any sand and grit from the shell. Discard any mussels that have already opened.
Fill a large stock pot with water and bring to a boil. Add 1 to 2 tablespoons of kosher salt and add the pasta. Cook according to the direction on the package, until al dente.
In a large frying pan, sauté the garlic in olive oil over medium-low heat for one minute, being careful not to let the garlic brown. Add the mussels, shrimp, scallops, wine, clam juice, lemon juice and breadcrumbs. The breadcrumbs will help to thicken the sauce, but leave them out if you prefer a more broth-like consistency.
Cover and cook over medium-high heat until all the mussels have completely opened, approximately 5 to 8 minutes. If the mussels are allowed to cook past the point of opening, the shrimp and scallops will be overcooked, so be sure to periodically lift the cover to check the mussels. Discard any mussels that have not opened.
To make a richer sauce, add the butter at the end and stir until melted. Add the tomatoes and scallions and lightly toss to combine.
Transfer the hot linguine noodles to a platter or plate, and cover the noodles with the seafood mixture. Toss again if desired. For a more dramatic presentation, lay the mussels facing inward around the perimeter of the dish. Serve immediately.