Jul 14 2026
Restaurants›Chart House Prime›Shellfish Linguine Recipe

Shellfish Linguine Recipe

Inspired by Chart House Prime
Time1h
Serves4

lobster | shrimp | mussels | clams | scallops garlic butter | bone marrow toast

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Ingredients

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Shellfish

Pasta

Garlic Butter

Bone Marrow Toast

Method

Shellfish Preparation

  1. 1

    Prepare Lobster

    Bring a large pot of salted water to a boil. Add the whole lobster and cook for 8-10 minutes until the shell turns bright red. Remove from the pot, let cool, then remove the meat and chop into bite-sized pieces.

  2. 2

    Prepare Shellfish

    In the same pot, add the mussels and clams to the boiling water and cook until they open, about 5-7 minutes. Discard any that do not open. Remove from heat and set aside.

  3. 3

    Prepare Shrimp and Scallops

    Peel and devein the shrimp. Pat the scallops dry with a paper towel. Set both aside for cooking later.

Pasta Cooking

  1. 4

    Cook Linguine

    In the same pot of salted boiling water, add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.

Garlic Butter Sauce

  1. 5

    Prepare Garlic Butter

    In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in chopped parsley and lemon juice, then remove from heat.

Combine and Serve

  1. 6

    Combine Shellfish and Pasta

    In the skillet with the garlic butter, add the cooked linguine, lobster meat, shrimp, scallops, mussels, and clams. Toss gently to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.

  2. 7

    Prepare Bone Marrow Toast

    Preheat the oven to 200°C (400°F). Slice the baguette in half and scoop the bone marrow into the bread. Sprinkle with sea salt and black pepper. Place on a baking sheet and bake for 15-20 minutes until the top is golden and bubbling.

  3. 8

    Serve

    Serve the shellfish linguine in bowls with bone marrow toast on the side. Garnish with additional parsley if desired.

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