Cooking Instructions

• Bring a large pot of salted water to a boil. Add 12 ounces of linguine and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.
• In a large skillet over medium heat, heat ¼ cup of olive oil for about 1-2 minutes until shimmering.
• Add ½ cup of minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Avoid burning the garlic.
• Pour in 1 cup of white wine, stir, and bring to a gentle simmer for 2-3 minutes.
• Add 1 pound of shrimp and 1 pound of mussels to the skillet. Cover and cook for 5-7 minutes until mussels open and shrimp turn pink.
• Uncover and season with 1 teaspoon of salt and sprinkle with 2 tablespoons of chopped herbs. Stir and allow to cook for another minute.
• Add the drained linguine to the skillet and toss until well coated. Add reserved pasta water if needed for consistency. Serve warm.