Linguini A La Mar Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs coarse salt. Add linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water and then drain the pasta. Set aside.

Pat scallops and shrimp dry with paper towels. Season both lightly with kosher salt and 1/4 tsp black pepper.

In a large sauté pan over medium-high heat, add 1 tbs olive oil. When shimmering, add scallops spaced apart and sear 1.5–2 minutes per side until golden and just cooked through. Remove scallops to a plate and tent loosely with foil.

In the same pan, add another 1 tbs olive oil. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set with scallops.

Wipe out excess brown bits if necessary, leaving a thin film in pan. Add mussels to a separate medium pot with 1/4 cup water, cover and steam over medium-high heat 4–5 minutes until shells open. Discard any mussels that do not open. Remove mussels from shells leaving a few in shells for garnish if desired; reserve their cooking liquid and add it to the stock for the sauce.

In a large deep skillet or sauté pan, melt 3 tbs unsalted butter with 1 tbs olive oil over medium heat. Add the minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the 4 tsp minced garlic and cook 30 seconds more, just until fragrant—do not brown.

Stir in 2 tbs ají panca paste and 1 tbs ají amarillo paste and cook 1 minute to bloom the flavors.

Pour in 1/2 cup dry white wine to deglaze the pan. Scrape up any browned bits and let the wine reduce by half, about 2–3 minutes.

Add 1 cup low-sodium seafood or chicken stock plus the reserved mussel cooking liquid. Bring to a gentle simmer and reduce slightly for 3–4 minutes to concentrate flavor.

Reduce heat to low and stir in 1 cup heavy cream. Warm gently until the sauce is glossy and starting to thicken, about 3–4 minutes—do not boil vigorously. If sauce seems too thick, add 1/4–1/2 cup reserved pasta water to reach desired consistency.

Whisk in 3/4 cup freshly grated Parmesan until melted and incorporated. Taste and add 1 tbs fresh lime juice, 1/2 tsp sugar (if needed to balance heat), and salt to taste. Adjust black pepper.

Return the cooked scallops and shrimp to the sauce along with the shelled mussels (reserve a few in shells for garnish). Gently stir to coat and warm through for 1–2 minutes—do not overcook seafood.

Add the drained linguini to the pan and toss continuously to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a silky sauce that clings to the pasta (use up to the reserved 1 cup).

Stir in 1/4 cup chopped cilantro and adjust seasoning with salt and pepper. Finish with 1/4 cup additional grated Parmesan and a final grind of black pepper.

Spoon onto warm plates, garnish with extra cilantro, a few mussels in shells, and lemon or lime wedges alongside.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into diagonal slices as preferred.

In a small bowl, combine 4 tbs softened butter, 2 tsp minced garlic, 1 tbs chopped parsley and 1/4 tsp salt. Spread the garlic butter evenly over the cut sides of the bread.

Place bread on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For crispier top, broil 1–2 minutes more watching closely to avoid burning. Slice and serve warm with the linguini.