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Linguine with Seafood

1 lb. linguine

4 cloves garlic, chopped

1 red onion, copped

White wine

Olive oil

Unsalted butter

½ pound medium shrimp

½ pound scallops

1 pound mussels

Kosher salt and fresh ground pepper, to taste

Flat leaf parsley, chopped

Pinch of red pepper flakes

Bring a pot of heavily salted water to boil, cook the linguine till al dente.

Meanwhile in a skillet, sauté garlic, onion and red pepper flakes in olive oil and butter until onions are soft. Add in white wine, simmer for 1 minute.

Add cleaned shrimp, scallops and mussels, sprinkle with salt and pepper. Cook till shrimp are pink and mussels have opened. Add little of the pasta water to make it a little saucy. Toss in the cooked linguine and sprinkle with chopped parsley.