Recipe for Linguine with Shellfish and Shrimp

Clean the shellfish. Peel and chop the shallots. Melt a bit of butter, add 1 tablespoon of chopped shallots and a little chopped parsley. Add the shellfish and cook them just until they open.

Remove the shells and set aside. Do the same with the mussels. Remove the shells from the shrimp, keeping only the tails. Reserve.

Cook the linguine according to the indicated time (about 15 minutes). Wash and dice the red bell pepper and zucchini into small cubes of 2 mm. Cut the tomatoes into 1 cm cubes.

In a wok, pour in some olive oil, sauté the shallots, diced zucchini, and bell pepper for 5 minutes. Add the diced tomatoes along with a tablespoon of chopped parsley. Season with salt and pepper, add 1/2 teaspoon of turmeric spices and a bit of thyme, and cook for another 5 minutes.

To finish, drain the linguine, pour them into the wok over the vegetables, with 20 g of butter, 5 cl of heavy cream, heat well before serving with grated parmesan.