Clams and asparagus are steamed over shrimp, mushrooms and scallops in a wine broth, then tossed together and served over linguine with freshly grated Parmesan cheese.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
618 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm.
Step 2
Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp.
Step 3
Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
Step 4
Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.
Ingredients
2 tablespoons olive oil
1 cup dry white wine
2 cups sliced fresh mushrooms
½ pound medium shrimp, peeled and deveined
⅓ cup freshly grated Parmesan cheese
½ pound uncooked linguine
1 pound steamer clams in shell, scrubbed
1 pound asparagus, trimmed and cut into 2-inch pieces
