Seafood Pasta

• mussels, cleaned.
• shrimp, deshelled
• lobster or seafood stock
• 1 chorizo sausage, chopped in 1/2 inch slices or some cooked chorizo in smaller dices.
• olive oil
• 2 shallots, diced
• 2 cloves garlic,sliced
• 1 cup white wine
• red pepper flakes
• parsley
• spaghetti/linguini.fettucine

1. Heat pan on medium heat. Put in olive oil.
2. Add chorizo until browned (if using raw) about 5 minutes. If using cooked, add in for 2-3 minutes.
3. Add in shallots and cook for 3-4 minutes. Add some red pepper flaked in and some S&P. Add in garlic for 2 minutes. Turn heat to medium high.
4. Add mussels and stir to coat them, one minute. Add white wine and let it reduce for about 1 minute
5. Add lobster stock and shrimp, bring to a boil, cover and turn down heat a bit to simmer until all mussels have opened and shrimp are cooked, about 3-4 minutes.
6. Remove the mussels, chorizo and shrimp with a slotted spoon or tongs, put all in a bowl and cover to keep warm with aluminum foil
7. Start boiling pasta. Turn heat up on the pan, let the lobster stock reduce and thicken. When pasta is very al dente (not done yet), take out and add to the pan with lobster stock and finish cooking the pasta in the pan with a little pasta water.
8. Take out the pasta and plate, topped with the mussels, chorizo and shrimp and pour any of the sauce over top.
9. Fresh parsley on top.

mussels, shrimp, lobster, chorizo sausage, olive oil, shallots, garlic, white wine, red pepper, parsley, linguinifettucine

Taken from www.epicurious.com/recipes/member/views/seafood-pasta-52817941 (may not work)